Ingredients
This tangy fruits flavour will delight your taste buds as the end of meal but will be perfect for a morning or afternoon break too.
Serves: 8 -10
- 275g (100g + 175g) butter, plus extra for greasing
- 4 tbsp brown sugar
- 4 stick ruby red rhubarb, chopped
- 1 orange, peeled, thinly sliced
- 175g caster sugar
- 2 eggs
- 115g plain flour or gluten free flour
- 2 tsp baking powder
- Vanilla whipped cream or ice cream
Method
- Preheat the oven to 160C/325F/Gas mark 3.
- Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches) or prepare alternative cake tin. (Fit with parchment paper in the bottom of the tins if you want to turn them upside down for serving).
- Melt 100g of butter in a saucepan over a low heat, add the brown sugar and cook for 2 minutes until slightly caramelised. Add the rhubarb and cook over a medium heat for 2 -3 minutes until they are soften.
- Remove from the heat and leave to cool aside. Arrange the orange slices in the bottom of the prepared dish and pour the fruit mixture and sauce. Keep a few spoons of the sauce for later stage. Then, in a bowl, beat together the remaining 175g of butter and caster sugar until fluffy and light. Don't rush this stage.
- Beat in the eggs and add the flour and baking powder. Combine thoroughly. Spoon the mixture over the fruit mixture.
- Transfers into the oven and bake for 30–40 minutes or until the sponge is golden and cooked through. Before serving warm the leftover of the fruit mixture and pour on the warm turned upside-down cake.
- Enjoy with a nice cup of coffee or tea, and why not some vanilla whipped cream?
