Here is a delicious cake using rhubarb. This is a small cake, so it is quick to make and quick to cook. You need about half a bunch or 5-ish stalks of rhubarb. I found this recipe on the old AWW cooking website but I found one like it in one of their books as well.
Upside Down Rhubarb Cake serves 8 ( 4 really!!!)
Topping
- 60g butter
- 3/4 cup brown sugar firmly packed
- 2 cups chopped rhubarb
- 60g butter
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 1 cup Self Raising Flour
- 1 tspn cinnamon
- 1/3 cup sour cream
Preheat oven to 180*C and line a 20cm square or round cake tin with baking paper. I line the base twice.
Put the sugar and butter for the topping in a saucepan and cook over a low heat for 3 minutes or until it is smooth.
Pour into the cake tin, swirl to cover the base and then tip in the rhubarb. Cover the base evenly and set aside.
Cream the butter and sugar for the cake and then add in the eggs, one at a time, beating slowly. Fold in the flour and cinnamon and then the sour cream.
Spread the cake batter over the rhubarb. I dip my spoon into some boiling water before each 'smooth' and I find this helps!!
Bake for 40-45 minutes. The top will be quite brown and the cake will come away from the side of the tin. A skewer will come out clean when the cake is tested.
Rest for 5 minutes and then turn out onto a plate.
Serve with cream, ice cream or custard.
