Rhubarb upside down cake Recipe

• 600 g rhubarb, washed, cleaned and cut into small sticks
• 2 tsp cornstarch
• ½ cup sugar, light Muscovado
• 2 cups cake flour
• 1 ¼ tsp baking powder
• ½ tsp sea salt
• 280 g butter, at room temperature (50 g + 230 g)
• 1 cup Demerara sugar
• 1 cup sugar
• Zest of 1 lemon, grated
• 1 tsp vanilla extract
• 4 eggs
• 1/3 cup sour cream
• 2 tsp lemon juice

Directions

1.

In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.

2.

In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.

3.

With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.

4.

Add eggs, one at a time. Mix to combine after each addition.

5.

Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.

6.

Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).

7.

Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.

8.

Bake the cake in the oven at 160ᵒC for 1 hour or until a cake tester comes out clean.

9.

Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.

10.

Cool completely before serving.