Olive Magazine
Rhubarb and ginger upside-down cake

Rhubarb and ginger upside-down cake

Published: February 9, 2020 at 11:13 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8-10

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

Nutrition:
NutrientUnit
kcal466
fat23.1g
saturates14g
carbs56.9g
sugars33.7g
fibre2g
protein6.7g
salt0.4g
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Bake this rhubarb and ginger upside-down-cake, then check out our rhubarb crumble, rhubarb and custard cake, rhubarb and apple pie and more rhubarb recipes.

Ingredients

  • 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)

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.

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