OH CRUMBS !: RHUBARB UPSIDE DOWN CAKE

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A couple of years previously I heard of a liqueur created from rhubarb, known as Rhucello.  Being a huge fan of rhubarb I was keen to hunt out some then again this isn’t easy.  It’s made by means of a Yorkshire family from the sexy red rhubarb that is raised lovingly inside the Rhubarb Triangle in Wakefield.  It is presented at foods fairs up and down the country then again until the other week I had under no circumstances been inside of the United Kingdom on the correct time to head and buy some.

 

Once I heard that there used to be a Rhubarb Fair taking place in Wakefield and that the makers of Rhucello had been having a stall there, only wild horses and six foot snow drifts would have stored me away!  After years of only dreaming about Rhucello I was sooner or later able to get my hands on a bottle (or two) and, since the name implies, it tastes of rhubarb within the an identical manner that Limoncello tastes of lemons. 

 

 

Now not only does it taste delicious, it is usually a good looking red colour!

 

The Rhubarb Pageant used to be great relaxing, numerous foods and drinks stalls selling one thing and each and every little factor you in all probability can probably make out of rhubarb from gin to chutney.  Moreover bars, a tune tent and cookery demonstration tent.  We spotted Gordon Ramsay posting for selfies as we breezed between the stalls.  Naturally there used to be plenty of the sexy red rhubarb itself in the marketplace and I bought a package.  That used to be merely previous than we treated ourselves to a bowl each and every of delicious home made rhubarb fall apart inside the cathedral café – at £1.50 each and every a real discount.

 

 

And so with visitors coming for lunch ultimate weekend I decided to use a couple of of my precious rhubarb to make an the incorrect manner up cake using and adapting a recipe at the Father or mother internet website that you have to see proper right here.

 

 

 

You get ready the rhubarb on a layer of sugar and butter inside the bottom of a tin, cover with a sponge mixture and bake.

 

 

It used to be gorgeous, had a pleasing texture and easily the proper balance of sweetness from the caramel and tartness from the rhubarb.  Naturally we served it with a pitcher of our new rhubarb liqueur along!

 

Ingredients

For the topping

80g unsalted butter, diced

140g delicate at ease brown sugar

250g (2-3 stalks) rhubarb, trimmed, washed and decrease into 5cm pieces

For the cake

150g caster sugar

175g undeniable flour

1 heaped tsp baking powder

2 tsp ground ginger

150ml sunflower oil

2 large eggs, flippantly beaten

 

Method

Position a circle of baking paper inside the bottom of a 23-24 cm round tin with a troublesome and speedy base.  On the other hand us a springform or loose bottomed tin then again line it with foil that comes correctly up the perimeters to forestall any leakage.

 

Preheat the oven to 180C / 160 fan / gas mk 4.  Scatter the butter and brown sugar frivolously over the bottom of the tin and put inside the oven for 5 mins to melt the butter.

 

Remove from the oven and get ready the pieces of rhubarb over the melted butter mixture, pressing them in carefully.

 

Put the dry cake elements into a large bowl and mix jointly.  Beat inside the oil and eggs, together with a bit of milk if the mix seems very stiff.  Spoon the mix carefully over the rhubarb and stage the very best.  Bake for 45-55 mins until accomplished (mine took 50 mins).

 

Cool inside the tin for 5 mins previous than inverting onto a plate to release the cake.  Remove the baking paper or foil carefully. 

 

Serve warmth or cold with cream or ice cream.  Cuts into 8-10 slices.

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