Upside Down Rhubarb And Ginger Cake Recipe

Name: Upside Down Rhubarb And Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g butter; 250 g brown sugar; 350 g rhubarb, trimmed and cut into 2cm chunks; 100 g wholewheat flour; 100 g plain flour; 1 teaspoon baking powder; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 2 eggs; 200 ml buttermilk; 75 ml canola oil; 1 teaspoon grated ginger

Servings: persons

50 g butter
250 g brown sugar
350 g rhubarb, trimmed and cut into 2cm chunks
100 g wholewheat flour
100 g plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 eggs
200 ml buttermilk
75 ml canola oil
1 teaspoon grated ginger

1
Preheat the oven to 180'C/gas 4.
2
Melt the butter in a 26cm diameter oven-proof frying pan.
3
Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
4
Add the rhubarb, remove from the heat and set aside.
5
Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
6
In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
7
Whisk in the dry ingredients until combined to form a liquid batter.
8
Pour the mixture over the rhubarb in the pan.
9
Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
10
Serve warm or at room temperature with softly whipped cream.

1107

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 g butter, 250 g brown sugar, 350 g rhubarb, trimmed and cut into 2cm chunks, 100 g wholewheat flour, and more.

Yes, Upside Down Rhubarb And Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside Down Rhubarb And Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions