Rhubarb Upside Down Cake

Ingredients

For the Rhubarb:

• 25g butter
• 25g caster sugar
• 3-4 rhubarb stems
• 1 TBSP rosewater

For the syrup:

• 150g caster sugar
• 150ml water
• 1 rhubarb stem, chopped
• 1 TBSP rosewater
• Juice of ½ a lemon

For the cake:

• 100g butter
• 150g caster sugar
• 1 TSPN vanilla
• 2 eggs, separated
• 150g flour
• 1 ½ TSPN baking powder
• 125ml milk

Method

Line the base of a 20cm springform tin with baking paper and grease with butter.

To prepare the rhubarb, gently heat the butter and sugar in a small saucepan until the mixture begins to caramelise.

Add the chopped rhubarb and stir over the heat for another minute, lastly add rosewater. Pour the mixture into the tin and set aside while you make the syrup and cake batter.

To make the syrup, heat the sugar and water in a small saucepan until the sugar dissolves. Add the rhubarb and cook for 5 minutes. Strain the mixture and add the rosewater and lemon juice to the syrup.

Preheat the oven to 180c

To make the batter – beat the butter and sugar together until pale and fluffy.

Add the vanilla, egg yolks, one at a time, beating well after each addition.

Sieve the flour and baking powder and add to the egg in two lots, alternating with the milk.

Beat the egg whites to soft peaks and fold through the cake batter.

Spoon the batter on top of the rhubarb and smooth down, then bake for 50 mins until the cake is firm to the touch.

Cool the cake for 5 minutes then run a knife around the tin sides.

Invert the cake onto a serving plate, then remove the base and baking paper.

Pour the strained syrup over the cake and serve warm with cream.