Ingredients

Serves 6

• 200g rhubarb
• 75g brown sugar

For the main cake:

• 175g Self-raising flour
• 175g Butter, soft
• 3 Medium eggs
• 175g Caster Sugar

Method

1. Pre-heat the oven to 190 C. Grease and line a 7 inch deep-sided cake tin.
   
   
2. Trim the leaves and bases off the rhubarb stalks. Chop the stalks into 2cm chunks. Place evenly over the base of the lined cake tin and sprinkle the brown sugar on top.
   
   
3. Beat together the butter and the sugar until they are creamy and fluffy.
   
   
4. Add the eggs, 1 at a time, with a tablespoon of flour. Beat well to combine at each stage.
   
   
5. Fold in the rest of the flour, so you don't lose the air from the cake.
   
   
6. Spoon the cake mixture on top of the rhubarb and even out the top of the cake, making a small well in the middle.
   (This means it should rise evenly, rather than with a dome in the middle).
   
   
7. Bake for about 45 minutes.
   Note: This really depends on your oven. When cooked, the top of the cake will be golden brown and springy. A sharp knife or skewer inserted into the middle will come out clean.
   
   
8. Remove the cake from the oven and allow it to cool for 15 minutes. Turn the cake tin upside down onto the serving plate and gently remove it from the cake. The cake is literally served "upside down" with the rhubarb on the top.
   
   
9. Allow to cool before serving.

Time From Cupboard-To-Table

Notes & Variations on Rhubarb Upside-Down Cake

For a bit of variety, add some grated orange zest to the cake mixture at the same time as beating in the eggs.

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