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Upside-Down Rhubarb Cake
Rhubarb is cheap and easy to grow, and this is one of the best ways to eat it! This recipe works equally well with goosberry, although it may need more sugar depending on the bitterness of the goosberries. Serve with crème fraiche or clotted cream.
- Serves 8
Method
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Blend together the butter, Demerara sugar and ginger with a wooden spoon, then spread this over the bottom of a cake tin with a removable bottom.
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Arrange the rhubarb pieces over the butter and sugar mix - I like to stand them on their end and make a bit of a pattern.
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Put the remaining ingredients into a large bowl and mix together with an electric whisk, then spread on top of the rhubarb.
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Bake for approximately 35 minutes at 180C.
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Turn out carefully onto a plate when cooked, trying to disturb the rhubarb as much as possible.