Tuesday, 5 July 2016

Day 187 - Rhubarb Upside Down Cake

At the  moment we are making good use of the Rhubarb.  I bought two extra plants last year so the rhubarb patch is pretty full with a total of five plants so it would be crazy not to enjoy it at its finest.  We have had the ubiquitous crumble a couple of times but our current favorite is Rhubarb Upside Down Cake.

The first time I made this cake I used a couple of cake papers to line the tin thinking it would stick, but you don't have to as it comes out quite easily from a buttered cake tin.  It is really simple to make.

Approx 4 sticks of chopped Rhubarb
2 Eggs
and then the eggs weight in: 
Caster Sugar

Cook the rhubarb very briefly in a tablespoon of water and a sprinkle of brown sugar until it just start to soften,  then leave it to drain through a sieve and cool while you make the cake batter.

Mix all the other ingredients together.  I used my food mixer but you can do it by hand if your butter is nice and soft.

Put your cooled rhubarb into the bottom of your buttered or lined tin and then pour it over the cake batter.

Place in a medium oven for about 30 -35 minutes.  Test with a skewer to see if it's done (remembering not to go right through to the rhubarb, which stays moist!).  Once it's cooked let it sit in the tin for five minutes and then invert onto a plate.  Sprinkle the rhubarb, which is now on the top, with a couple of teaspoons of crunchy brown sugar, I use Demerara as that is what I have in the cupboard.

It's lovely eaten warm with custard or cream, and we tend to save the rest for later that day to have cold as it is or with a splodge of cream, washed down with a cup of coffee.  We've never been able to resist finishing it the day it was made so I don't know how long it keeps for ... sorry  ;-)

This same very basic cake recipe can be used for all sorts of 'upside down' cakes  we also like it made with pineapple or apple slices/puree.

Today is a No Spend Day 


  1. Great recipe thanks. I'm wondering if what you let drain away could be saved as it will be very tasty....maybe to drizzle back on as you serve?

    1. To be honest if you use minimal water there is not much liquid left after cooking the rhubarb.

      You could use it to pour over the cake, it's a very good idea, and if you were serving the cake with ice-cream it would make a nice sauce. We don't as we like the moistness of the rhubarb mixed with the dryer, almost crispy top (bottom) of the cake, LH loves contrasts in food :-)

  2. Looks lovely, glad you enjoyed it! Thanks for the recipe.

  3. Seems very tasty to me, I am going to give it a try later this week. The rhubarb is already waiting.
    Last week I made rhubarb crumble for the first time in my life and it was a great success. In Holland this is not as 'common' as it is in the UK.

  4. This looks amazing, thanks for the recipe. Do you weigh the eggs and say the are 50g, you then add 50g each of sugar, flour and butter?

    1. Yes that's exactly it. It gives you a much more consistent cake batter to do it this way as eggs vary so much in size these days.

    2. Thank you. I've loads of rhubarb so will definitely be making this.

  5. See if you can find (Google) a recipe for Rhubarb and Custard Cake. It is DIVINE!

  6. The cake looks so yummi! I have never cooked anything with rhubarb! I also love your plate, where is it from? I'm currently reading through all of your old posts, great blog & inspiration ๐Ÿ˜Š Tannia

    1. It's an old Emma Bridgewater one. I have two each of cups, plates and dishes. They were being sold off at half price as that was all that was left in the shop. That was way back when we lived in Oxfordshire, and they are still in almost daily use ๐Ÿ˜Š


Sorry comments are now closed.

Note: only a member of this blog may post a comment.