Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake
Whitworths Sugar
6
40 minutes
60 minutes
Dessert
A cake to impress
Ingredients
- 200 g Unsalted Butter
- 1 tbsp of Whitworths Golden Caster sugar
- 400 g of Rhubarb, trimmed and chopped in 3cm pieces diagonally
- 300 g of Plain Flour
- 1 tsp of Baking Powder
- 1/2 tsp of Bicarbonate of Soda
- 1 tsp of Ground Ginger
- 200 of Whitworths Light Soft Brown Sugar
- 50 g of Golden Syrup
- 2 balls of Stem Ginger in Syrup
- 100 g of High Quality White Chocolate, finely chopped
- 2 Eggs
- 200 ml Milk
Directions
Heat the over to 180C
Butter or oil a 23cm cake tin, then sprinkle your Whitworths Golden Caster Sugar over the buttered tin
Place your rhubarb in the cake tin, forming the pattern required
In a bowl, mix your flour, baking powder, bicarbonate of soda, ginger and Whitworths Light Soft Brown Sugar
Melt the butter then add your syrup, ginger chunks and chocolate and mix well
Whisk the eggs and milk in a bowl with the electric beater then whisk into the butter and syrup mixture
Add slowly the flour mixture into the liquid mixture, then pour over the rhubarb, slowly to make sure the rhubarb pieces do not move
Bake for an hour, then leave to cool upside down then remove the tin
Comments
I tried this and it is gorgeous, a lovely warm ginger background.