Rhuburb Upside Down Cake
Submitted by lbharris
Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.
YIELD
1 CakePREP
30 minCOOK
32 minREADY
62 minTangy rhubarb baked under a buttery cinnamon glaze, then flipped to reveal glossy pink stalks on top of a tender, crumbly almond shortcake. This is a proper British-style upside down cake that celebrates spring’s best ingredient.
The base is simple: butter, light muscovado sugar, and cinnamon cooked together for two minutes, then poured over the rhubarb arranged in the tin. That muscovado sugar is key. It has a toffee-like depth that regular granulated sugar can’t match, and it caramelizes around the rhubarb as it bakes.
The topping is more shortcake than sponge. Self-rising flour rubbed with margarine, ground almonds stirred in for nuttiness, then bound with egg yolk and cold water into a soft dough. You roll it out and lay it over the fruit like a pastry lid. After 30 minutes, flip it out and you’ve got a golden, almond-scented cake with sticky rhubarb on top.
Pro Tips
- Leave a border around the edge when arranging the rhubarb. This gives the dough room to seal against the tin and prevents fruit juices from leaking underneath.
- Let it rest 5 minutes in the tin before turning out. Too soon and it falls apart. Too long and the sugar glaze sets and sticks to the tin.
- Cut the rhubarb evenly into 2.5cm lengths so the pieces cook at the same rate. Thin ends will turn to mush while thick pieces stay firm.
Variations
- Apple rhubarb: Layer thin apple slices with the rhubarb for a sweeter, milder version.
- Ginger twist: Add ½ teaspoon ground ginger to the cinnamon butter for a warming spice pairing.
- Cream option: If fromage frais isn’t available, lightly whipped cream or vanilla custard works beautifully alongside.
Ingredients
Directions
Cut the rhubarb into 2.5cm lengths.
Preheat the oven to 400℉ (200℃).
Place the butter, half of the sugar and the cinnamon in a pan and cook for 2 minutes.
Arrange the rhubarb over the case of a 20cm greased and base lined cake tin, leaving a border around the edge. Pour over the cinnamon mixture.
Sift the flour into a bowl and rub in the fat. Stir in the ground almonds and remaining sugar and mix to a soft dough with the yolk and two tablespoons of cold water.
Roll out the dough to the same diameter as the tin and lay over the fruit. Bake for 30 minutes until the cake is golden. Leave in the tin for 5 minutes, then turn out. Serve warm with Fromage Frais.
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