Whenever I have too much fruit I make an upside down cake. And I thought how delicious and decadent would it be to make an upside down cake with the champagne baked rhubarb.
I gently curled the rhubarb around the base of the sugared cake pan, then poured the batter over the top and slid the pan into the oven.
I love the joy, the surprise when you flip the cake over onto your serving platter. The beautiful ruby colour of the poached rhubarb, the sticky syrup oozing down the side of the cake.
Carefully cutting through the rich rhubarb to reveal the soft moist cake. The cake is light and delicious and wonderfully not too sweet.
- 1 quantity of champagne poached rhubarb
- 150 g butter + 25 g extra for greasing the cake pan
- ⅔ cup caster sugar + ¼ cup extra for lining the pan
- 1 cup SRF
- 2 tsp vanilla extract
- 3 eggs
- Preheat oven to 160℃ fan (or 180℃ not fan forced).
- Line the base of a 20 cm round cake pan with baking paper and grease thoroughly with the extra butter, both base and sides.
- Pour in the extra caster sugar and roll pan around until there is a coating of sugar all over the pan. Let any excess sit evenly in the base.
- Gently place rhubarb into pan until the base is covered.
- Cream butter and sugar together using electric beaters until pale and creamy, add vanilla and eggs one at a time until well combined.
- Gently fold in flour until incorporated.
- Spoon onto the rhubarb.
- Bake for 40-45 minutes, until skewer comes out clean. Cool in pan for 5 minutes before transferring to serving plate.