Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Rhubarb upside-down cake

March 3rd, 2012 · 1 Comment

Living as we do at the very epicentre of the rhubarb triangle – the mysterious 30-square-mile area formed between the three cities of Leeds, Wakefield and Bradford famous for early forced rhubarb and the unexplained disappearance of countless ships, planes and whippets – it seems only appropriate that we should make more use of this local delicacy. Coming up soon will be a potent rhubarb vodka, but in the meantime why not try this deliciously splendid upside-down cake?

Rhubarb upside down cake

Preparation time: 15 minutes
Cooking time: 60 minutes
Recipe: variation on a Dan Lepard
Skill level: easy

Ingredients

  • rhubarb – 400g
  • unsalted butter – 50g
  • caster sugar – 75g
  • juice of ½ lemon
  • dark muscovado sugar – 100g
  • black treacle – 50g
  • honey – 150g
  • ground ginger – 5 tsp
  • sour cream – 150g
  • 1 medium egg
  • wholemeal flour – 200g
  • ½ tsp bicarbonate of soda

Preheat your oven to 180C/gas mark 4

Line a 20cm round springform cake tin with a single sheet of buttered foil, pressed carefully into the base and up the sides.

Rhubarb upside down cake

Cut the rhubarb into 3-4cm pieces and lay in tight rows across the base of the tin. Sprinkle with the caster sugar and lemon juice.

Put the muscovado in a saucepan with the treacle, honey and ginger, and bring to a boil.

Remove from the heat and pour into a mixing bowl with the butter and sour cream. Stir to combine.

Rhubarb upside down cake

Beat in the egg and then stir in the flour and bicarb.

Bake in the oven for about an hour.

Leave to cool a little before upturning carefully and lifting off the foil.

Rhubarb upside down cake

Verdict: Sweet, tart and gingery. A dollop of cream or a cascade of custard and suddenly it’s pudding.

Drink: Equally good with a mug of tea or a glass of wine.

Entertainment: Point Blank

Point Blank

We decide to get away
And have some fun
Book a room and catch a flight
For two weeks in the sun
She says, “Hawaii’s too expensive.”
I say, “Barbados isn’t bad.”
She says, “I’d love to see Yorkshire”
And I say, “Woman, are you mad!”

Rhubarb Triangle
It makes whippets disappear
Rhubarb Triangle
Don’t go too near
But she doesn’t see my angle
And she thinks I’m being dumb
So Rhubarb Triangle
Here we come!

(That’s enough – Ed)

Yumblog Junior has her first taste of lemon cake

Tags: Baking · Cake · Dessert · Rhubarb · Vegetarian

1 response so far ↓

  • 1 David Whitehouse, Business Manager for Dan Lepard // Mar 2, 2012 at 9:49 am

    Hi there,
    It’s really nice that you like this Dan Lepard recipe, but in cases like this, we do ask bloggers just to say where the original recipe was taken from – in this case – and then talk about any changes they’ve made, and not to print the whole recipe.

    I hope you’ll understand that The Guardian commissions Dan to write for them, and it’s important to get page impressions on their site if people want the recipe, rather than the recipe appearing on other sites, and we would instead encourage bloggers to “talk around” the recipe and major on their own ideas and photos. I hope you’ll understand and agree to this request
    Thanks for your cooperation,
    David Whitehouse, Editor, Short & Sweet and Business Manager for Dan Lepard.

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