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Rhubarb and ginger upside-down cake

Name: Rhubarb and ginger upside-down cake
Total time: 1 h 40 min
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

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1 hour 40 minutes
serves 8-10
Easy

A pink patchwork cake, flavoured with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream

By Amanda James

February 9, 2020 at 11:13 am

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

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.