Recipes
Rhubarb and vanilla upside-down cake
Tangy rhubarb tops fluffy vanilla-speckled sponge in this mouth-watering update of a retro pudding
Tangy rhubarb tops fluffy vanilla-speckled sponge in this mouth-watering update of a retro pudding
(72 votes)
Cook: 1 Hour
Serves: 12
Price: 35p per serving
Nutritional Information
Each 108g serving contains
Energy
1157kj
276kcal
1157kj
276kcal
14%
Fat
18.4g
18.4g
Med
26%
26%
Saturates
8.7g
8.7g
Med
44%
44%
Sugars
17.2g
17.2g
High
19%
19%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1071kj/256kcal
Typical energy values per 100g:
1071kj/256kcal
Ingredients
350g Grower’s Selection Rhubarb, trimmed and cut into 5cm lengths
2tsp vanilla bean paste
195g golden caster sugar
115g Asda Best for Baking Cakes spread, plus extra for greasing
2 medium eggs
115g self-raising flour
300ml whipping cream
Method
1
Put the rhubarb in a pan with ½ the vanilla bean paste, 80g of the caster sugar and 100ml water. Simmer for 5-8 mins, or until the rhubarb is just tender. Set aside to cool for 10 mins.
2
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm springform cake tin.
3
In a large mixing bowl, beat together the spread, eggs, flour, remaining caster sugar and remaining vanilla bean paste until smooth.
4
Use a fork to arrange the pieces of rhubarb in the bottom of the tin.
5
Pour over the cake mixture, smoothing down with the back of a spoon. Bake for 25 mins, or until the sponge is golden and springs back when touched lightly. Allow to cool in the tin for 10 mins.
6
Whisk the whipping cream until it forms soft peaks, then spoon into a serving bowl.
7
Carefully turn out the cake onto a serving plate; remove the baking paper. Slice and serve with the whipped cream.