Rhubarb Upside Down Cake

10:45 am on 8 January 2015


For the Rhubarb:

  • 25g butter
  • 25g caster sugar
  • 3-4 rhubarb stems
  • 1 TBSP rosewater

For the syrup:

  • 150g caster sugar
  • 150ml water
  • 1 rhubarb stem, chopped
  • 1 TBSP rosewater
  • Juice of ½ a lemon

For the cake:

  • 100g butter
  • 150g caster sugar
  • 1 TSPN vanilla
  • 2 eggs, separated
  • 150g flour
  • 1 ½ TSPN baking powder
  • 125ml milk


  1. To prepare the rhubarb, line the base of a 20cm springform tin with baking paper and grease with butter
  2. Gently heat the butter and sugar in a small saucepan until the mixture begins to caramelize
  3. Add the chopped rhubarb and stir over the heat for another minute, then pour the mixture into the tin and set aside while you make the cake batter
  4. To make the syrup, heat the sugar and rosewater in a small saucepan until the sugar dissolves and lastly add the rosewater
  5. Add the rhubarb and cook for 5 mins
  6. Strain the mixture and add the rosewater and lemon juice to the syrup. Place the rhubarb in the tin
  7. Preheat the oven to 180c
  8. To make the batter – beat the butter and sugar together until pale and  fluffy
  9. Add the vanilla, egg yolks, one at a time, beating well after each addition
  10. Sieve the flour and baking powder and add to the egg in two lots, alternating with the milk
  11. Beat the egg whites to soft peaks and fold through the cake batter
  12. Spoon the batter on top of the rhubarb and smooth down, then bake for 50 mins until the cake is firm to the touch
  13. Cool the cake for 5 mins then run a knife around the tin sides
  14. Invert the cake onto a serving plate, then remove the base and baking paper
  15. Pour the strained syrup over the cake and serve warm with cream

From Summer Noelle

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