Rhuburb Upside Down Cake

62 minutes Prep: 30 minutes Cook: 32 minutes

347 calories per serving view nutrition facts

1 Cake suggest servings

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Ingredients

25	grams	butter
100	grams	sugar	light muscovado sugar
1/4	teaspoon	cinnamon	ground
650	grams	rhubarb
175	grams	flour, self-rising	self raising
75	grams	sunflower margarine
2	tablespoons	almonds	ground
1	each	egg yolk

Directions

Cut the rhubarb into 2.5cm lengths.

Preheat the oven to 400 F.

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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Nutrition Facts

Serving Size 241g

Amount per Serving

Calories 347 19% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 598mg	25%
Total Carbohydrate 66.0g	22%
Dietary Fiber 5.0g	18%
Sugars 27.0g
Protein 6.0g	13%

Vitamin A	6%		Vitamin C	22%
Calcium	30%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Marla Gibbs' Carrot Cake

I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.

Reviewed by auntie em