Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Rhubarb and ginger upside-down cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10
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.
