Best Upside Down Rhubarb And Ginger Cake Recipes

Upside Down Rhubarb and Ginger Cake image

Provided by Lostfairy

Categories Dessert

Time 35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

50 g butter
250 g brown sugar
350 g rhubarb, trimmed and cut into 2cm chunks
100 g wholewheat flour
100 g plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 eggs
200 ml buttermilk
75 ml canola oil
1 teaspoon grated ginger

Steps:

Preheat the oven to 180'C/gas 4.
Melt the butter in a 26cm diameter oven-proof frying pan.
Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
Add the rhubarb, remove from the heat and set aside.
Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
In a measuring jug or small 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 pan.
Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
Serve warm or at room temperature with softly whipped cream.

Nutrition Facts : Calories 250.8, Fat 10, SaturatedFat 2.9, Cholesterol 40.6, Sodium 220.1, Carbohydrate 37.1, Fiber 1.1, Sugar 21.4, Protein 3.9

Rhubarb Upside Down Cake image

Provided by Geoffrey Zakarian

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
6 cups rhubarb sliced on the bias about 1 1/2-inches thick
3/4 cup sugar
1/4 cup honey
1 tablespoon lemon juice
2 teaspoons fresh thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1 box yellow cake mix
Whipped cream, lightly sweetened with vanilla bean paste, for serving (optional)

Steps:

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.