Upside Down Rhubarb and Ginger Cake

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READY IN: 35mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180‘C/gas 4.
  • Melt the butter in a 26cm diameter oven-proof frying pan.
  • Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
  • Add the rhubarb, remove from the heat and set aside.
  • Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
  • Whisk in the dry ingredients until combined to form a liquid batter.
  • Pour the mixture over the rhubarb in the pan.
  • 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.
  • Serve warm or at room temperature with softly whipped cream.
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