3
Jun
2010
Berry Rhubarb Upside Down Cake
I wish I were named Hazel & I lived in an original 100 year old home somewhere in the Barossa. I wish my hair were short, pin curled & blue rinsed. I wish I knew how to play bridge & canasta, because basically I can’t wait to be old.
Apart from the arthritis it looks like a pretty fun time. You get to smack your lips with satisfaction after every sip of tea, ride in those kick ass mobility scooters & leave your teeth lying around the house for your frightened/disgusted grandchildren to find.
Best of all, you are allowed to eat stewed rhubarb to your hearts content.
I get picked on for a lot of the old people things I do…mostly my old lady shopping cart thing I just purchased (give me a break, it was on sale for $9.99!) but also my deep affection of rhubarb. Apparently it is illegal to love rhubarb if born after 1935.
If like me you’re wize before your time & happen to love rhubarb you will enjoy this cake…pudding…thing, which is kind of just some vanilla cake batter on top of stewed rhubarb & berries. It’s not particularly clever or pretty but it is tasty.
***Please note this recipe is for a 25cm cake tin (the cake pictured is 12cm but I also made a ring cake with the same batter)
Berry Rhubarb Upside Down Cake
Ingredients:
- 2 c chopped rhubarb
- 1 c berries (I used fresh chopped strawberries & raspberries)
- 2.5c plain flour
- 2.5tsp baking powder
- 2 c caster sugar
- 1/2 c vegetable oil
- 1 c buttermilk
- 4 eggs at room temp
- 2tsp vanilla extract
Method:
- Preheat oven to 180c. Grease a 25cm spring form pan & line with baking paper.
- In a large bowl combine the rhubarb & half the sugar & allow to macerate (I’m pretty sure this is french for “get delicious”) while you get on with the rest of the cake
- Whip the eggs & the remaining sugar until light & fluffy (approx 3 minutes on high)
- Sift the flour & baking soda & add to the egg mixture along with the oil, milk & vanilla.
- Pour the rhubarb into the prepared pan & smooth the cake batter over the top. Bang it on the bench a few times to remove air pockets & bake for 35-40 minutes until a skewer inserted into the center comes out clean.
- Allow to cool for at least10 minutes before serving (can be served warm or cold) top with extra poached rhubarb & serve with custard or cream.
Oh I do love rhubarb! We always had some growing at home when I was little and as soon as I had a place of my own I planted 3 crowns. They grow like crazy and I’m constantly baking them with orange juice, orange rind and vanilla and then freezing to have on my porridge throughout winter.
This looks so very simple and so very delicious. I’ll be bookmarking this.
looks like a very moist tasty cake!! love that china and your images are very good!!
thanks so much for sharing…..
dont rush the blue hair!
@Chef Dennis – The china was my grandmothers. That teacup is a big one with her name on, it is one of my most treasured items. Thanks for stopping by & for your lovely comments <3
Hello! I followed you over from the art of doing things site. And I absolutely LOVE rhubarb. (But I’m not old yet) I can even eat it raw. I have not been able to get it to grow, but I think I might try again. Strawberry/ rhubarb anything is always a hit around here. I guess I’m teaching our kids to be blue-haired oldies! ;0)
Thanks for stopping by Langela
well maybe you have an old rhubarb lovin’ soul!
I just love rhubarb…..and I just picked some….also I’ve been looking for buttermillk using recipes as I have loads of Kefir milk to use up and it substitutes very well for buttermilk. Love the china too! It’s one of my addictions……and I just came home with more today:( Have to go hide it from my husband:) thanks for sharing the photos and the recipe…..I will have to try it!