Rhubarb upside down cake

A few days ago , i was watching a cooking show and the chef was preparing a pineapple upside down cake, to be honest i am not a big fan of pineapple in cakes so i decided to try this recipe with rhubarb and it just made my day , the acidity of the rhubarb and the sweetness of the sponge mixture , which taste like some French biscuit called “pallets breton” which are thick buttery biscuit  , perfect with a coffee.

Bon appetit.


makes 4 cakes

500 grs rhubarb

150 grs butter

100 grs muscuvado sugar

100 caster sugar

2 eggs

100 self raising flour

1 tbsp baking powder

To start preheat the oven at 180 degrees celcius. In a frying pan melt 50 grs of the butter with the muscuvado sugar, when it start to caramelise add the chopped rhubarb and cook for a few minutes on low heat until the rhubarb is softer but not mushy and divide into 4 greased ramekins. In a mixing bowl cream the remaining butter with the caster sugar until it become pale . Add the eggs one at a time , mix well and add the sifted flour and baking powder and fold in. Pour the cake mix over the rhubarb and bake for 25-30 min at 180 degrees Celsius.once cooked serve warm with ice cream or whipped cream and enjoy.


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