Rhubarb upside down cake
This treacly and delicious cake looks and tastes fantastic
- 480g rhubarb
- 60g soft brown sugar
- 60g butter
- Grated zest of 1 orange
- 125g unsalted butter
- 175g caster sugar
- 3 eggs
- 175g flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp milk
- Toasted flaked almonds
- Icing sugar, for dusting
- Crème fraîche and demerara sugar, to serve
Preheat the oven to 180°C.
Cut the rhubarb at an angle into slices about 5cm long. Melt the brown sugar with the butter in a 26cm frying pan with an ovenproof or removable handle.
Add the orange zest and remove from the heat. Cover the base of the pan with the rhubarb.
Cream the butter and sugar until whitish. Gradually add the eggs, one at a time, while still beating.
Sift the flour, baking powder and salt, and fold into the mixture. Add the milk and mix well.
Spread the mixture over the rhubarb with a spatula.
Bake in the preheated oven for about 30 minutes, until the cake mixture is firm to the touch.
Leave to cool for about 20 minutes in the pan and then invert on to a large flat serving plate.
Decorate with icing sugar, toasted flaked almonds and edible flowers. Serve with a dollop of Crème fraîche and some demerara sugar.