Bake this rhubarb and ginger upside-down-cake, then check out our classic ginger cake, Jamaican ginger cake, gingerbread and other ginger bakes.
Ingredients
- unsalted butter 200g, melted, plus extra for the tin
- golden caster sugar 1 tbsp
- rhubarb 400g, trimmed and chopped into 4cm pieces on the diagonal, (look for bright pink forced rhubarb)
- plain flour 300g, sifted
- baking powder 1 tsp
- bicorbanate of soda ½ tsp
- ground ginger 1 tsp
- soft light brown sugar 200g, sifted
- golden syrup 50g
- stem ginger in syrup 2 balls, chopped into chunks, plus 1 tbsp of syrup from the jar
- white chocolate 100g, finely chopped
- eggs 2 large
- whole milk 200ml
- thick clotted cream to serve, if you like
Method
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 466
- Fat 23.1g
- Saturates 14g
- Carbs 56.9g
- Sugars 33.7g
- Fibre 2g
- Protein 6.7g
- Salt 0.4g
