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    You are in: Home / Recipes / Upside Down Rhubarb and Ginger Cake Recipe
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    Upside Down Rhubarb and Ginger Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 180‘C/gas 4.
    2. 2
      Melt the butter in a 26cm diameter oven-proof frying pan.
    3. 3
      Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
    4. 4
      Add the rhubarb, remove from the heat and set aside.
    5. 5
      Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
    6. 6
      In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
    7. 7
      Whisk in the dry ingredients until combined to form a liquid batter.
    8. 8
      Pour the mixture over the rhubarb in the pan.
    9. 9
      Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
    10. 10
      Serve warm or at room temperature with softly whipped cream.

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    Nutritional Facts for Upside Down Rhubarb and Ginger Cake

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 250.8
     
    Calories from Fat 90
    35%
    Total Fat 10.0 g
    15%
    Saturated Fat 2.9 g
    14%
    Cholesterol 40.5 mg
    13%
    Sodium 220.0 mg
    9%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 21.4 g
    85%
    Protein 3.8 g
    7%

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