The rhubarb in my garden seems never ending this summer. I’ve made umpteen jars of chutneys and various desserts and just when I thought it was all over it started growing again.
So, for a change, I went looking for a new recipe and came across this lovely variation on pineapple upside down cake.
The rhubarb is nice and tangy and the sponge is light and crisp at the edges, just what you’d expect from a recipe with ‘mom’ in the title!
KYDD’S MOM’S RHUBARB UPSIDE DOWN CAKE
Serves 4
INGREDIENTS:
base:
30 ml butter, melted
100 g sugar
350 g rhubarb
1 tsp grated orange rind
cake:
85 g plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
pinch of ground mace
55 g butter
100 g sugar
1 egg
1 tsp grated orange rind
175 ml plain yogurt
METHOD:
Preheat the oven to 180C / Gas 4.
For the base:
pour the melted butter over bottom of 8″ square cake pan and sprinkle with the sugar.
Cut the rhubarb into 2″ pieces (if the rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
Arrange closely together in rows in the bottom of the pan.
Chop any remaining pieces coarsely and sprinkle over the top. Sprinkle with the orange rind and set aside.
To make the cake:
Mix the flour, baking powder, baking soda, salt and mace together in a bowl.
In separate bowl, cream the butter and sugar together until fluffy. Beat in the egg and orange rind.
Add the flour mixture alternately with yogurt, making 3 additions of each and mixing well between additions.
Spoon the batter over the rhubarb, spreading right to edges of pan. Using the back of a spoon, indent the batter slightly in the center.
Bake in the middle of the oven for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
Remove from the oven and leave to cool on rack for 15 minutes before inverting onto serving tray.
