Rhubarb upside-down cake

rhubarb upside-down cakeWoman's Day
1 Item
1H 5M



1.Preheat oven to 180°C. Lightly grease a 20cm round cake pan. Line base with baking paper.
2.Combine 60g butter and sugar in a small saucepan. Stir over low heat for 2-3 minutes until smooth. Pour into base of cake pan, tilting the pan to make sure base is covered. Arrange rhubarb over caramel, pressing slightly.
3.In a small bowl, using an electric mixer, beat remaining butter and extra sugar until pale and creamy. Beat in eggs, one at a time, beating well after each addition. Fold in combined sifted flour and cinnamon. Stir in cream.
4.Spoon mixture over rhubarb, smoothing top. Bake for 40-45 minutes, until cake is cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a baking paper-lined wire rack to cool. Serve warm or at room temperature in wedges with whipped cream.

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake.


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