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Rhubarb and ginger upside-down cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Rhubarb and ginger upside-down cake
Recipe photograph by Ant Duncan

Rhubarb and ginger upside-down cake

Moist almond sponge, studded with pieces of stem ginger, is finished with an Instagram-worthy rhubarb topping. Try our fruity upside down cake

Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
527Kcal
Fat
28gr
Saturates
13gr
Carbs
57gr
Sugars
36gr
Fibre
2gr
Protein
10gr
Salt
0.7gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 30g butter, melted
  • 1 tbsp caster sugar
  • 400g rhubarb
  • 2 tbsp stem ginger syrup from the jar
  • 1 tbsp ground almonds
For the cake
  • 150g soft salted butter
  • 150g golden caster sugar
  • 3 large eggs
  • 200g plain flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 150ml buttermilk
  • 100g stem ginger, finely diced, plus 2 tbsp ginger syrup from the jar

Step by step

Get ahead
This is best served fresh, but leftovers will keep for 3-4 days.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm fixed-base cake tin with baking paper. Brush the base with the melted butter and sprinkle over the tablespoon of sugar.
  2. Trace round the cake tin on another piece of baking paper, then trim your sticks of rhubarb so they fit within the outline of the circle – try to choose the straightest pieces of rhubarb you can. Brush the trimmed sticks of rhubarb with the stem ginger syrup and arrange in the base of the tin with the rounded side of the rhubarb sticks facing down. Any rhubarb trimmings can be cooked with sugar to make a compote for another dish. Sprinkle over the tablespoon of ground almonds to absorb the juices during cooking.
  3. Beat together the soft butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold through the flour, ground almonds, baking powder and ground ginger. Finally, stir through the buttermilk and diced stem ginger. Pour into the cake tin and level the top. Bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  4. Remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto a plate or board. While still warm, brush the top with the extra ginger syrup.

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