Rhubarb, Almond and Vanilla Upside-down Cake

More on rhubarb – my favourite rhubarb recipe of all has to be this delicious upside down cake.  I am bit particular about my flavour pairings with my rhubarb.  Whilst many lean towards orange and ginger, I feel that they are too distracting in flavour and think that the more subtle vanilla or almond works better. Muscovado sugar adds a toffee note and makes sure that the cake is not too sweet. I am particularly fond of the sort of cakes that you can serve as a pudding, with a big dollop of clotted cream or a jug of custard Finally you cannot deny that this cake fully exploits the rhubarbs beautiful colour with its mosaic like pattern on top. If you wished you could take a little time arranging the rhubarb pieces in even more of an intricate design, but personally I just chuck them in.  The rhubarb gently stews in its own juices and ever so slightly begins to caramelise.  Quite delicious!

(I am attempting a dairy-free / gluten free version of this cake this week using rice flour and baking powder instead of the self-raising flour.  I’ll let you know how I get on.)

Rhubarb, Almond and Vanilla Upside-down Cake prep

Rhubarb, Almond and Vanilla Upside-down Cake

Rhubarb, Almond and Vanilla Upside-down Cake

400g pink rhubarb

150g golden caster sugar

130g dark muscovado Sugar

150g unsalted butter, softened

3 large eggs, beaten

110g self-raising flour

110g ground almonds

135g (1/2 cup) sour cream

1 tsp of Vanilla Bean Paste

pinch salt

Spring-form cake tin with a diameter of 24cm and a depth of 6cm, greased, sides and base lined with one piece of baking parchment

Serves: 8

Cut the rhubarb into 1cm slices and toss them, in a bowl, with the caster sugar.

Tip into your tin and scatter evenly.

Preheat the oven to 170C, 325F, gas mark 3.

Cream together the butter and muscovado sugar until light and fluffy. Gradually beat in the eggs.  Don’t worry if it curdles.  Fold in the flour, almonds, vanilla and sour cream. Spoon the mixture into the prepared tin and smooth on top of the rhubarb, making sure it is evenly covered.  Bake in the oven for about 3/4 hour or until the cake is firm to a light touch in the centre. Cool in the tin for 15 minutes before loosening around the edges with a knife and turning out either onto a serving plate or a wire rack to finish cooling.

This is good served with some custard, clotted cream or vanilla ice cream.

Rhubarb 1

One thought on “Rhubarb, Almond and Vanilla Upside-down Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *