Rhubarb upside down cake

Serves: 6
Course: Dessert
Cooking Time: 55 mins
Prep Time: 10 mins
Ingredients
  • For the rhubarb:
  • 500g rhubarb, peeled and cut into even pieces
  • 120g caster sugar
  • zest of 1 lemon
  • For the cake mix:
  • 170g unsalted butter, room temperature
  • 170g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 170g self-raising flour
  • 2 tbsp milk
  • 1 lemon, zested
  • Edible flowers, to garnish
  1. Preheat the oven to 180 degrees. Grease and line a loaf tin with butter and baking paper.
  2. In a bowl, mix together the peeled rhubarb, caster sugar, and lemon zest. Pour the mixture into the prepared loaf tin and spread it out evenly.
  3. In another bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Sift the self-raising flour into the bowl with the butter and sugar and fold it in gently until just combined. Stir in the milk and lemon zest.
  5. Spoon the cake mix over the rhubarb mixture in the loaf tin and spread it out evenly.
  6. Bake in the preheated oven for 55 minutes, or until a knife inserted into the centre of the cake comes out clean.
  7. Remove the cake from the oven and leave it to cool in the tin for 10 minutes. Garnish with the edible flowers.
  8. Turn the cake out on to a serving plate and serve.

Find more of Gráinne O’Keefe’s spring recipes here.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae