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Recipe: Rhubarb Upside-Down Cake

Rhubarb is currently in season in Australia, and whilst most people think rhubarb is a fruit it is actually a vegetable. Known for its tart, tangy and slightly sharp taste, rhubarb is a great filling for pies and crumbles, marries beautifully with cream and custards and also has its place in savoury dishes. I have wonderful childhood memories of my Mum’s delicious rhubarb crumble…

%nrecipes  Recipe: Rhubarb Upside Down Cake

This dessert cake makes excellent use of in-season rhubarb, and is really scrumptious. I like to serve it with steaming hot homemade custard, but it is also good served with ice cream or cream. Enjoy.

Ingredients (serves 6-8):
60g unsalted butter
100g brown sugar
500g rhubarb (coloured stalks only), chopped into 2cm pieces
Cake mixture:
2 eggs, lightly beaten
125ml buttermilk
1 teaspoon vanilla extract
125g unsalted butter, softened
225g caster sugar
125g self-raising flour

1. Preheat the oven to 180°C.
2. Heat the butter in an oven-proof sauté pan (if you don’t have one of these, use a regular saucepan and transfer the rhubarb mixture to a prepared cake tin). Add the brown sugar and stir over a medium heat until the sugar is dissolved. Remove from the heat, add the rhubarb and stir until it is just coated in the sugar. Set aside.

%nrecipes  Recipe: Rhubarb Upside Down Cake

3. Place the eggs, buttermilk and vanilla in a measuring jug or small bowl and mix together.
4. In a bowl, cream together the butter and the caster sugar until light and fluffy. Gradually add the contents of the jug, beating well after each addition. Fold through the flour with a large metal spoon.
5. Pour the cake mixture over the rhubarb and bake in the pre-heated oven for 30-35 minutes or until cooked when tested with a skewer.
6. Remove from the oven and allow to stand for 5 minutes. Carefully turn the cake out onto a serving plate. Slice and serve with hot custard, ice cream or cream.

%nrecipes  Recipe: Rhubarb Upside Down Cake

%nrecipes  Recipe: Rhubarb Upside Down Cake
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1 Sophie { 05.10.12 at 3:44 am }

I still have some leftover fresh rhubarb in my fridge so I am so going to make this stunning dessert! A lovely & tasty looking cake! :) Now, I am happy!

2 Janine { 05.10.12 at 12:04 pm }

Sounds delicious! I will definitely be making this recipe

3 Gail { 05.10.12 at 12:07 pm }

Thank you for stopping by Sophie and Janine, hope you enjoy the cake!

4 Beth Michelle { 05.10.12 at 8:21 pm }

Sounds wonderful!

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