Rhubarb Upside Down Cake

Isn't it supposed to be Spring now? You'd never guess it was here today as the city has once more been plunged into snow chaos. My husband has walked eight miles to get to work and the moody teen's school has closed again as no-one can get there. I'm so glad I did the grocery shop yesterday and I don't have to leave the house at all today. But a snow day at home can be a great thing as it gifts you the opportunity to do things you simply wouldn't have been able to if everything was running as normal. For me, it's time I can enjoy in the kitchen baking.

I've successfully completed the six week Transform stage of the Louise Parker Method and have moved to the lean for life plan -  basically it's an 80%/20% rule of eating well (so sticking with less carbs and more protein but allowing myself a small number of treat items). I'm super proud to say that I haven't had a glass of wine or any other alcohol since New Year and no chocolate, cakes, biscuits, chips or crisps have passed my lips since mid January. I'm totally amazed by my willpower as I was pretty sure I'd crack by day two! Now that I'm following the lifestyle stage of the plan I'm allowing myself the occasional treat. So it's a case of picking a glass of wine with my dinner at the weekend or a slice of cake but not both. Over the last few weeks I've been staring at the Yorkshire Forced Rhubarb in the farm shop hoping that it wouldn't finish for the season before I was finished my six weeks Transform stage. Every year I love to bake with it -  sticking it in crumbles, scones and of course cake. Oh and gin too, ahem. Previously I've made Danish Rhubarb Cake with cardamom and custard, Rhubarb and Frangipane Tart and Rhubarb, Ginger and Poppy Seed Scones but this time I've opted to try a new bake, Rhubarb Upside Down Cake. It's not going to win any awards for being pretty but who cares when it's totally delicious. Moist, syrupy and sticky with the warming spiciness of nutmeg, this is a cake to nourish and comfort.  Enjoy warm with cream. Perfect for a weekend pudding.  

Ps - I forgot how good sugar is, oh dear......... Jen x 



300 g Yorkshire Forced Rhubarb, sliced

2 tbs plain flour

1/4 tsp nutmeg

60 g unsalted butter, melted

For the batter:

60 g unsalted butter

150 g caster sugar

1 large free-range egg

1/2 tsp vanilla extract/vanilla paste

180 g plain flour

2 tsp baking powder

1/2 tsp nutmeg

1/4 tsp salt

25o ml semi-skimmed milk


Preheat the oven to 180 degrees C. 

Place the chopped rhubarb in a large bowl. Add the caster sugar, plain flour and nutmeg and combine. Set aside. 

Grease and line a 23 cm springform cake tin. (I double lined mine as often fruit based cakes release a lot of liquid and it can seep through the bottom of the cake tin and I was glad I did as that's exactly what happened!). 

Pop the rhubarb mix into the bottom of the tin and even it out. Pour the melted butter over the top and again, set aside. 

To make the batter:

With an electric mixer, cream the butter and the caster sugar. 

In a separate bowl, mix the plain flour, baking powder, nutmeg and salt until well combined.

Beat the egg into the creamed butter and sugar (you may need to add a little of the flour mix here if the egg makes the mixture start to curdle) and the vanilla extract/paste. 

Gradually add the flour mix, alternating with the milk and beat well after each addition.

Pour over the rhubarb mixture in the cake tin.

Pop in the oven and bake for 35 minutes until the top is golden brown or a skewer comes out clean. 

Serve with cream.