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Rhubarb and mixed berry upside-down cake
Rhubarb and mixed berry upside-down cake
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulge in a flavorful rhubarb and mixed berry upside-down cake with a dollop of crème fraîche or double cream.
Ingredients:
  • 20g butter, softened
  • 55g caster sugar
  • 3 bunches rhubarb, ends trimmed
  • 150g butter, extra, softened
  • 220g caster sugar
  • 1 tsp vanilla bean paste
  • 3 Free Range Eggs
  • 185g self-raising flour
  • 75g plain flour
  • 120g almond meal
  • 140g yoghurt
  • 225g mixed berries
Instructions:
  • 1. Preheat the oven to 160C. 2. Grease a 20cm square cake pan and line it with two layers of baking paper. 3. Spread dollops of butter evenly on the base of the lined pan. 4. Sprinkle 2 tablespoons of sugar over the butter. 5. Arrange the rhubarb in a diamond pattern over the sugar, trimming to fit and keeping any excess. 6. Sprinkle the remaining sugar over the rhubarb. 7. Finely chop the reserved rhubarb.
  • In a large bowl, use an electric mixer to beat the extra butter, extra sugar, and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the combined flour, almond meal, and yogurt in alternating batches. Stir in the berries and chopped rhubarb. Spoon the mixture over the rhubarb in the pan and smooth the surface.
  • Bake for 1 hour or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a plate, slicing, and served warm or at room temperature.

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