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Delicious Sweet Treats
Upside Down Rhubarb and Ginger Cake
SERVES 8
This is a fantastic easy food and looks great too!
Perfect for a dinner party; if you have any left over,
have with a cup of tea the following day.
125g Brown Sugar
50g Butter
350g Rhubarb - trimmed
and cut into 2cm chunks
200g Plain flour
1 tsp
Baking powder
1/4 tsp Bread soda
1/2 tsp Salt
2
Eggs
125g Brown sugar
200ml Butter milk
75ml
Vegetable or sunflower oil
1 generous tsp of grated
ginger
Preheat the oven 180°C
Melt the
butter in a medium sized oven proof frying pan
(top
measuring 26cm in diameter) Stir in the sugar, cook on a
gentle heat for about 5 minutes. Add the rhubarb and
remove from the heat and set aside. Sieve the flour,
baking powder, salt and bred soda into a bowl. In a
measuring jug or small bowl whisk the egg and add the
second lot of brown sugar, the butter milk, oil and
ginger, mix together and pour into the dry ingredients
and whisk to combine. It should form quite a liquid
batter. Pour this over the rhubarb in the pan and place
in the preheated oven and bake for 30 min or until the
cake feels firm in the centre. Cool for five minutes
before turning out on to a serving plate. Serve warm or
at room temperature with softly whipped cream.
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