My newly acquired allotment plot has a large rhubarb plant growing on it. Thankfully one of my neighbours at the site pointed it out to me, or I would’ve yanked it out with the rest of the weeds, as I had no idea what rhubarb looked like. Or what it tasted like, even, as I’d never encountered such a thing before. Nik’s sister Katya advised simmering it with tons of sugar and eating it with yogurt, which was nice. And pink. Then I found this recipe from Veg Box for an upside-down rhubarb cake, yet another utterly easy, not-too-sweet cake that falls into the category of wonderful things you can eat for breakfast. With or without a large dollop of greek yogurt.
75g brown sugar
175g self-raising flour
175g butter, softened
3 medium eggs
175g caster sugar
- Pre-heat the oven to 190 C. Grease and line a 7-inch (18 cm) deep-sided cake tin. (I used a loaf tin).
- Trim the leaves and bases off the rhubarb stalks. Chop the stalks into 2 cm chunks. Place evenly over the base of the lined cake tin and sprinkle the brown sugar on top.
- Beat together the butter and the sugar until they are creamy and fluffy.
- Add the eggs, one at a time, with a tablespoon of flour. Beat well to combine at each stage.
- Fold in the rest of the flour, so you don’t lose the air from the cake.
- Spoon the cake mixture on top of the rhubarb and even out the top of the cake, making a small well in the middle. (This means it should rise evenly, rather than with a dome in the middle).
- Bake for about 45 minutes, or until the top of the cake is golden brown and springy. A sharp knife or skewer inserted into the middle will come out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes. Turn the cake tin upside down onto the serving plate and gently remove it from the cake. The cake is literally served “upside down” with the rhubarb on the top.
- Allow to cool before serving.