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
and then the eggs weight in:
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