It’s at this stage in the season that I start to wonder what different dishes I can make with my burgeoning rhubarb crop. Much as I love the old faithfuls – pies, crumbles, fools – it’s good to experiment every now and again. I made a rhubarb streusel cake the other week, but, nice though it was, the crumble topping on top of the rhubarb sponge was all a bit much. A colleague had posted a picture on Facebook of a Rhubarb & Chocolate Gugelhupf with dark chocolate rather than white, but when I’m cooking for one, a cake with rhubarb in the sponge tends to go off faster than I can eat it, especially in muggy weather!
Inspiration struck when I was debating what to cook for dessert this evening: a pudding that would also serve as cake during the week was the answer. I combined ideas from a number of different recipes and the result was this scrumptious Toffee Rhubarb & Ginger Upside-down Cake. Delicious served warm with pouring cream or custard, but also equally good with afternoon tea.
Toffee Rhubarb & Ginger Upside-down Cake
125g golden caster sugar
3-4 sticks rhubarb, chopped into 1cm cubes
125g dark Muscovado sugar
2 eggs, beaten
3 lumps of preserved stem ginger plus 1 tsp of ginger syrup from the jar
125g self-raising flour
1 tsp dried ginger
Pre-heat oven to 160°C, Gas 4.
Put the caster sugar in a small pan with the water and stir over a gentle heat until dissolved. Turn up the heat and boil without stirring until the sugar syrup starts to caramelise. Remove from the heat and stir in the 50g butter. Pour into the base of a solid 20cm round tin – I use a tarte tatin dish.
Chop the trimmed rhubarb into 1cm cubes and arrange on top of the toffee mixture.
Mix the remaining butter and Muscovado sugar together with an electric whisk until light and fluffy. Add the beaten egg with the teaspoon of ginger syrup added. Gently fold in the sifted self-raising flour and the teaspoon of dried ginger. Finally fold in the chopped stem ginger.Put the cake mixture on top of the rhubarb and spread out to the edges to cover as completely as possible. Place in the oven and cook for 30-35 minutes. It should just spring back to the touch when ready. Remove from the oven and immediately place a large plate on top of the tin. Run a knife round the side of the tin, then firmly and confidently turn the plate and dish over, tap all over and gently lift off the tin – with any luck it should turn out perfectly, leaving no fruit or toffee topping left in the tin! If it doesn’t, no worries, just patch as required and leave to cool slightly before serving warm for dessert (or cold as cake – wonderful any which way!).