Upside Down Rhubarb and Ginger Cake
Ingredients:
Rhubarb and Ginger
500g rhubarb chopped into 1 inch pieces
5 balls of crystallised ginger – finely chopped up
125g soft brown sugar
Cake
225g self raising flour
1 tsp baking powder
225g salted butter soften
75g soft brown sugar
150g caster sugar
4 eggs
1 tsp vanilla extract
Method:
1. Preheat oven at 190c.
2. Toss the brown sugar and ginger and rhubarb together in a bowl and then place on the baking tin lined with baking parchment, put the rhubarb evenly on the tray, roast for 10 min.
3. Beat together the butter and sugars together till light and creamy, then add in the eggs and vanilla and beat further. Then sieve in the self raising flour and baking powder and fold in till all combined.
4. Take out the roasted rhubarb and ginger.
5. In the lined 10 inch cake tin, place the rhubarb in a pattern of your choice in the bottom of the tin. Then put the rest of the ginger pieces all over the arranged rhubarb pieces, keep the lovely rhubarb juices. If you have extra you can eat it with some yoghurt.
6. Then pour the cake batter over the rhubarb, and then spread to the edges with a spatula. Bake the cake for 30-40 min. Check with a skewer if it is cooked, it should come out clean. Bake for another couple of minutes till it is baked through.
7. Then flip out the cake on a cooling rack, drizzle some of the lovely rhubarb juices and once fully cooled put on a cake stand.
