Rhubarb Upside Down Cake Recipe

Ingredients

• 15 g unsalted butter (room temperature)
• 30 g granulated sugar
• 400 g forced rhubarb (trimmed (approx. 4-5 stalks))
• 180 g unsalted butter (room temperature)
• 100 g granulated sugar
• 1 blood orange (zest)
• 1 tsp vanilla extract
• 3 large eggs (room temperature)
• 120 g plain flour (all-purpose)
• 100 g hazelnut meal (ground hazelnuts)
• 1 tsp baking powder
• 1/4 tsp fine salt
• 60 ml milk at (room temperature)
• 180 ml blood orange juice (freshly squeezed approx, 3 to 4 oranges)
• 50 g granulated sugar

Instructions

1. 1

   --- Make the cake ---

2. 2

   Prepare the cake pan. Preheat the oven to 180°C (350°F). Grease the base and sides of a 22cm (8-inch) round cake pan or springform pan and line the base with a layer of parchment paper. Smear dollops of butter evenly over the base of the lined pan. Sprinkle with sugar.

3. 3

   Prepare the rhubarb. Trim rhubarb stalks to fit side by side, covering the base of the pan. Keep any remaining offcuts of rhubarb and slice into 1cm (0.5 inch) pieces. Set aside.

4. 4

   Cream butter, sugar, and orange zest. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and blood orange zest on high until pale and fluffy, about 5 minutes.

5. 5

   Add in eggs. Add the vanilla extract and then the eggs, one at a time, and beat on medium to high until just combined. Scrape down the sides of the bowl after each addition.

6. 6

   Mix the dry ingredients together. In a separate medium bowl, add the dry ingredients: flour, ground hazelnuts, baking powder, and salt, and stir until combined.

7. 7

   Add all remaining ingredients. Add half of the flour to the batter and beat on low until just combined, then add the milk and chopped rhubarb and mix again. Lastly, add the remaining flour mixture and beat until a few streaks of flour remain.

8. 8

   Spoon into pan and bake. Spoon the cake batter over the rhubarb stalks on the bottom of the prepared pan and spread evenly with a spatula. Bake for 50-60 minutes or until a toothpick entered into the centre of the sponge comes out clean. Let the cake rest for 10 minutes. Gently run a thin-bladed knife around the edge of the pan and invert the cake onto a plate. Remove the parchment and cool completely.

9. 9

   --- Blood orange syrup ---

10. 10

    Make the orange syrup. Whilst the cake is baking, make the blood orange syrup. Add the blood orange juice into a saucepan, set over medium heat, and stir until the sugar dissolves. Increase heat and boil for 10 to 15 minutes until the syrup thickens. Make sure to skim away any froth that develops. Remove from the heat and allow to cool.

11. 11

    --- To serve ---

12. 12

    To serve, drizzle half of the blood orange syrup over the cake. Slice and serve with a little more syrup and a dollop of cream.