We planted a rhubarb crown in a dolly tub in our garden about 3 years ago. Gardening/allotment experts say you should allow a young plant at least a year without harvesting to encourage vigour. We’ve finally felt able to pick a few stalks this year.
I’d normally use it to make a crumble however, I’ve never made a rhubarb upside-down cake before and thought it would go down a treat.
I tweaked a recipe I found on the Guardian website. The results were so delicious, I’m already planning on reusing the recipe to make a pear upside-down cake next week.
I love the pretty patterns that you can make with fruit on the ‘top’ of upside-down cakes.
The cake batter is one of the easiest I’ve ever thrown together. It calls for vegetable oil instead of butter, a couple of eggs, caster sugar, flour and baking powder – just mix the wet into the dry ingredients. It takes all of about 3 minutes!
The soft brown sugar and butter in the base of the skillet came together to form the most wonderful, chewy caramelised edges.
It was lovely with a little pouring cream but it would be equally good – hot or room temperature – with vanilla ice cream or on its own.
Save the recipe to Pinterest here!
Rhubarb upside-down cake
- 80g/3oz diced unsalted butter and a bit more for greasing
- 140g/5oz soft brown sugar
- 4-5 stalks rhubarb
- 150g/5¼oz caster sugar
- 175g/6oz plain flour
- 1 heaped tsp baking powder
- 150ml/5 fl oz sunflower oil
- 2 large eggs
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- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a 30cm/12-inch cast iron skillet with a little butter
- Scatter the brown sugar and butter over the bottom of the skillet and put it in the oven for 5 minutes
- Remove the skillet from the oven and press the raw rhubarb into the melted butter and sugar
- Mix the sugar, flour and baking powder in a large bowl
- In a measuring jug, beat the vegetable oil and eggs together
- Add the liquid to the dry ingredients and mix well
- Pour the batter over the rhubarb in the skillet and return the pan to the oven for about 35 minutes or until a skewer inserted into the middle comes away clean
- Allow the cake to cool in the skillet on the top of the stove before running a sharp knife around the rim and carefully turning the pan upside down on to a plate
Adapted from The Guardian
Adapted from The Guardian
H is for Home Harbinger http://hisforhomeblog.com/
Cold, winter weather makes you crave hearty, warm, delicious puds. This easy to make banana upside down cake fulfils the criteria!
We’ve posted a few recipes that use bananas as an ingredient, they’re a daily staple in our diet chez H is for Home – even Fudge loves them!
This banana upside down cake is delicious served warm or at room temperature, with extra butterscotch and/or custard.
- cake mix
- 3 large bananas
- 250g/9oz plain flour
- 2 teaspoons baking powder
- 2 eggs
- ½tsp vanilla extract
- 85g/3oz butter
- 125g/4½oz soft brown sugar
- 150ml/5fl oz milk
- 1 capful dark rum
- butterscotch sauce
- 100g/3½oz soft brown sugar
- 150ml/5fl oz double cream
- ½tbs golden syrup
- 12g/½oz butter
- 1 capful dark rum
- Peel & slice 2 of the bananas
- Grease the base of an 18cm/7in loose-based, deep cake tin, line the base with the banana slices, overlapping slightly
- Put all the butterscotch sauce ingredients into a small saucepan
- Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
- Reduce the heat and simmer for a further 5 minutes, stirring occasionally
- Pour enough of the sauce into the cake tin to almost cover the bananas
- Preheat the oven to 180ºC/350°F/Gas mark 4
- In a large mixing bowl, cream the butter with the sugar until fluffy
- In a small measuring jug, lightly whisk the eggs
- Slowly add the eggs to the sugar & butter mixture, stirring continuously
- Add the rum and vanilla essence and mix until combined
- Sift the flour and baking powder into a small mixing bowl
- Add the flour in 3 batches to the batter, alternating with adding the milk, stirring continuously, until well combined
- Chop the last banana into cubes and gently fold into the batter
- Pour the mixture carefully & evenly over the butterscotch-covered bananas
- Bake for 50-60 minutes until a skewer inserted into the middle comes away clean
- Leave to rest for 10 minutes before running a sharp knife around the circumference of the cake tin and carefully flipping it over onto a plate
- Lift off the cake tin outer rim, run the knife carefully across the tin bottom before lifting it off
- Serve warm with the rest of the (reheated) butterscotch sauce
My friend Duncan came over to visit for my birthday last week and, along with birthday presents, he came bearing a gift of persimmons. I’m ashamed to say that in my nearly half a century on this earth, I’ve never tasted persimmon!
I scoured all my recipe books but couldn’t find a single recipe – I didn’t know what other kind of food they go with or anything. I hit t’internet and found a few recipes and decided I liked the sound of persimmon & date upside-down cake. Here’s my take…
Cakes & Bakes: Persimmon & date upside-down cake
- 25g/1oz butter
- 25g/1oz granulated sugar or brown soft sugar
- 220g/8oz brown soft sugar
- 55g/2oz butter, softened
- 1 egg
- ½tsp vanilla
- 120ml/¼pt milk (preferably whole milk)
- 155g/5½oz plain flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp ground cinnamon
- ½tsp ground nutmeg
- ¼tsp ground all spice
- 3 persimmons (2 sliced into ½cm/¼'' slices and one chopped into cubes
- 12 dried dates dates pitted & chopped
- Preheat the oven to 175ºC/350ºF/Gas mark 4 (slightly lower if your oven is fan assisted)
- In a cast-iron frying pan, heat the 25g/1oz butter until melted & bubbling
- Add the 25g/1oz granulated sugar/brown soft sugar and caramelize (my caramel split TWICE - here are some good tips to to bring it back from the brink if it happens to you!)
- Pour the caramelized mixture into a 20cm/8'' round spring form cake tin and spread it evenly across its base
- Lay the persimmon slices flat on top
- Beat the 220g/8oz brown soft sugar into the softened butter using an electric mixer or by hand until fluffy
- In a small measuring jug, whisk together the egg and vanilla essence before slowly adding it to the sugar & butter mixture until fully incorporated
- Add the milk, mixing well
- In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and all spice
- Bit by bit, carefully fold the flour mixture into the butter mixture
- Fold in the chopped dates and cubed persimmons until just combined
- Pour the mixture onto the persimmon slices in the cake tin, taking care not to disturb the pattern
- Bake for 30-40 minutes or until an inserted skewer comes away clean
- Run a sharp knife around the edge of the cake tin before releasing the clasp
- Lay a large, flat plate on top of the tin and, using oven gloves or a tea towel, flip the cake over onto the plate
- Carefully run the sharp knife around the cake tin base easing it away and off of the cake
- Ta da! ?