Rhubarb and ginger upsidedown cake


With spring supposedly immanent, rhubarb supplies are dwindling. And this makes me sad. It hasn’t been a great season for my pink fingered friends. Such a long and cold winter they struggled to come out and play, something I can relate to. Before they disappear for good, grab a bunch of rhubarb and roast, bake, poach or pickle it today.


I love upsidedown cakes (you may have noticed from my last baking post), as they really bring out the best in the fruit and look so pretty at the same time. Also because I suck at icing and decorating cakes, so this self method really is ingenious!

The ginger cake base goes so deliciously well with the tarty rhubarb and the sticky brown butter sauce is so so good. Serve warm with some vanilla icecream or equally as delicious cold with some natural yoghurt. Enjoy!


50g butter
250g brown sugar
400g rhubarb, trimmed and cut into 2cm chunks
200g plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
2 eggs
200ml buttermilk
75ml vegetable or sunflower oil
2 tsp grated ginger


Preheat the oven to 180C. Grease a 26cm spring form cake tin.

Melt the butter in a frying pan. Stir in 125g sugar and cook on a gentle heat for about 5 minutes.

Add the rhubarb, remove from the heat and pour into the cake tin, making sure there is a good coverage over the base.

Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.

In a separate bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.

Whisk in the dry ingredients until combined to form a liquid batter.

Pour the mixture over the rhubarb in the cake tin.

Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the tin before turning out onto a serving plate.

Serve warm or at room temperature.