Name: Rhubarb and caramel upside-down cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 215.00 gm caster sugar; 1 bunch rhubarb, trimmed, cut into 15cm lengths; 2 eggs; 59.40 gm brown sugar; 4.40 gm vanilla essence; 1 lemon rind, grated; 100g unsalted butter, melted; 150.00 gm self raising flour; 41.20 gm milk; Thick cream, to serve

Rhubarb and caramel upside-down cake

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in a tangy-sweet rhubarb caramel upside-down cake.

Ingredients:

215.00 gm caster sugar
1 bunch rhubarb, trimmed, cut into 15cm lengths
59.40 gm brown sugar
4.40 gm vanilla essence
1 lemon rind, grated
100g unsalted butter, melted
150.00 gm self raising flour
41.20 gm milk
Thick cream, to serve

Instructions:

Preheat the oven to 180C (160C fan). Grease and line a 20cm square cake pan.
In a small saucepan, combine caster sugar and 1/2 cup water. Stir over low heat until the sugar dissolves. Increase heat to medium and let it simmer undisturbed for 8-10 minutes until it turns golden. Pour into the prepared pan and layer the rhubarb over the caramel.
With an electric mixer, whip together eggs, sugar, vanilla, and rind until light and creamy. Mix in butter until fully incorporated. Gently fold in flour and milk alternately, starting and finishing with flour. Spoon batter over rhubarb, smoothing the top without disturbing the rhubarb.
Bake the cake for 25-30 minutes until it springs back when touched. Invert onto a serving plate while still hot and serve with thick cream.

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