Back once again with the rhubarb beats... This very simple recipe will keep for a few days and work a treat as an afternoon cake, but even better as a hot dessert fresh out the oven served with lots of clotted cream ;)
My Upside-down Rhubarb & Ginger Cake
- 500g rhubarb
- 50g sugar
- 8tbsp finely chopped stem ginger
- 8tbsp ginger syrup from the jar
- 175g self-raising flour
- 1/2tsp baking powder
- 1tsp ground ginger
- 175g soft light brown sugar
- 175g softened butter
- 3 large eggs, lightly beaten
Preheat the oven to 180C or gas mark 4. Grease a deep 8-inch round cake tin, line the base with greaseproof paper.
Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Fill the tin with the rhubarb (lay as flat as possible) and half of the chopped ginger, then spoon half of the ginger syrup over the top.
Sift the flour, baking powder and ground ginger into a mixing bowl. Stir in the soft brown sugar and butter, then add the eggs and beat together for 1-2 minutes until level and creamy. Carefully spoon the mixture into the tin and smooth the surface.
Bake in the centre of the oven for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for about 5 minutes. Turn out on a wire rack, peel off the lining paper and leave to cool completely. Add the reserved chopped ginger to the top of the rhubarb and drizzle over the remaining ginger syprup.