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rhubarb and ginger upsidedown cake

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topping

 

250g rhubarb (frozen is fine)

150 g demerara sugar

dash water

 

Cake:

 

200 g plain flour

½ tsp bicarbonate of soda

1 tsp baking powder

2 tsp ground ginger

2 large eggs

125 g  sugar

200 ml milk

75 ml vegetable oil

Using a pan that is suitable for both hob and oven, approx 22cm across; heat the topping ingredients gently until the sugar has dissolved and the juices begin to run. It will look quite wet. Set aside

 

Preheat the oven to 200/180 fan.

 

Sieve  the  flour, bicarbonate of soda, and baking powder together.

 

Mix the remaining ingredients together, then pour into the dry ingredients and stir quickly.  Pour over the blueberry mixture, and then put the pan into the oven and cook for 30 minutes.

 

Let the cake cool in the pan, (but not too much or it will stick) then place a plate over the top and invert.