2012 Cooking Club, Week 16: Rhubarb Upside- Down Cake

ElleEm

Sorry for the delay, folks!

My recipe is a rhubarb upside- down cake. It's yummy and moist. Hope you enjoy!


Ingredients:

170g butter, softened
95g brown sugar
450g rhubarb, chopped up into one inch pieces, ends trimmed
185g plain flour
2 tsp baking soda
1/4 tsp salt
3 eggs, separated
200g granulated sugar
1 tsp vanilla extract
120ml milk

Method:

• Preheat the oven to 180 degrees C/ 160 degrees C (fan)/ gas mark 4.
• Melt 60g of butter in oven proof frying pan, Swirl to coat the sides of the pan.
• Sprinkle the brown sugar over the melted butter and continue to cook for 1-2 mins until the sugar begins to melt, stirring constantly. Remove from the heat.
• Arrange rhubarb in parallel rows across the sugar mixture.

• Combine sieved flour, baking powder and salt in a bowl.
• In a separate bowl, beat the egg whites until soft peaks form. Gradually beat in 50g of the granulated sugar. and beat until stiff and peaks form when beaters are lifted.

• In another bowl, beat the remaining butter and sugar until light and fluffy. Add one egg yolk at a time, then the vanilla extract and mix.
• Beat in a bit of the flour mixture, then some milk, alternating until it's all blended.
• Fold in the egg whites til just blended. Do not over- mix, as this will make it more dense and less light.
• Pour the batter over the rhubarb mixture in the pan and bake for 40 mins, or until a skewer can be inserted into the middle and it comes out clean.
• Leave it in the pan for about ten mins after you take it our of the oven. Run a sharp knife around the edge to loosen it up, then invert it onto a plate.

I had mine warm with custard, but it is moist enough to have by itself.
A little tip is DON'T forget the pan handle will be SCALDING coming out of the oven. I took mine out with an oven glove, then went to move it without the glove and burnt the frickin' hand off myself!


Hope you enjoy

fitzcoff

I have some rhubarb growing so should be ready during the week for picking but I was wondering about what to cook this in.

I don't have a oven proof frying pan, would a loose bottom flan dish be ok or would the syrup seep out of this. I'm thinking it would seep but not sure what to use.

Any ideas?

pugwall

I tried this recipe over the weekend substituting cooking apples for the rhubarb and it was very tasty. I will definitely be making it again.