Upside Down Geometric Rhubarb Ginger Cake
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 50 minutes
- 1/2 cup caster or superfine sugar
- 9-10 stalks rhubarb, trimmed
- Juice of 1 orange
- 113g/1 stick butter, softened
- 1 cup caster or superfine sugar
- 2 eggs, at room temperature
- 2 teaspoons fresh, finely grated ginger
- 1.5 cups cake flour*
- 1 cup buttermilk**
To make 1 cup of cake flour, place 2 tablespoons cornflour or fine cornstarch in a measuring cup and top with plain all purpose flour
To make buttermilk, just add 1 tablespoon of lime juice, lemon juice or white vinegar to a cup of regular milk
Step 1 - Preheat oven to 170C/340F. Line a 27x18cm baking tray with parchment. Sprinkle 1/4 cup of the caster sugar on the parchment base. Cut the rhubarb into sticks that measure half of the height of the tray. Arrange the stalks flat side down in a square pattern alternating them. Sprinkle over the other 1/4 cup of sugar and the orange juice (to help it form a caramel).
Step 2 - Beat the butter and sugar until pale and fluffy. Add the eggs in one at a time and beat well between additions. Fold in the flour, ginger and buttermilk until just mixed together (do not overmix). Dollop the batter over the sticks of rhubarb. Smooth over with an angled spatula and bake for 50 minutes. Remove from oven and then gently prise the caramel bits away from the sides of the tin while it is hot. Allow to cool for 30 minutes and then carefully place on a serving plate removing the parchment carefully.