- Home
- Recipes
- Baking and desserts
- Rhubarb and ginger upside-down cake
Rhubarb and ginger upside-down cake
- Amanda James
Published: February 9, 2020 at 11:13 AM
Save recipe
Serves 8-10
Easy
Total time: 1 hr and 40 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
A pink patchwork cake, flavoured with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Bake this rhubarb and ginger upside-down-cake, then check out our rhubarb pie, rhubarb crumble, rhubarb and custard cake, rhubarb and apple pie and more rhubarb recipes. Also try our Jamaican ginger cake and classic ginger cake.
Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.
Ingredients
Nutrition
-
200g unsalted butter
plus extra for the tin
-
1 tbsp golden caster sugar
-
400g rhubarb
trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb)
-
300g plain flour
sifted
-
1 tsp baking powder
-
½ tsp bicarbonate of soda
-
1 tsp ground ginger
-
200g soft light brown sugar
sifted
-
50g golden syrup
-
2 balls of stem ginger in syrup
chopped into chunks, plus 1 tbsp of syrup from the jar
-
100g white chocolate
-
2 eggs
-
200ml whole milk
-
thick clotted cream
to serve (optional)
Nutrition: per serving
- kcal466
- fat23.1g
- saturates14g
- carbs56.9g
- sugars33.7g
- fibre2g
- protein6.7g
- salt0.4g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm, deep, round springform cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar.
-
step 2
Put the cut rhubarb at the bottom of the cake tin in a geometrical pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks.
-
step 3
Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks, ginger syrup and white chocolate into the rest of the melted butter, and mix well.
-
step 4
Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture.
-
step 5
Fold the flour mixture into the liquid mixture until just combined. Pour over the rhubarb and bake for 1 hour or until risen and cooked through.
-
step 6
Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Serve with a dollop of thick cream, if you like.
Got a glut of rhubarb? Try one of these recipes
Authors
Amanda James
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue