Rhubarb upside-down cake
- Chef Suzanne Crozier
- Feb 11, 2020
- 1 min read
Ingredients
4 cups Rhubarb, chopped in 0,5 cm
250 ml Sugar
30 ml Butter, in blocks
Cake:
2 eggs, separated
250 ml Sugar
125 ml Water
250 ml cake flour
7.5 ml baking powder
1 ml Oryx Dessert Salt
125 ml Wheat bran
2,5 ml Ground cinnamon
5 ml Vanilla
Method
Set oven on 180C
1 Spray a 23cm cake tin with B-well Baking Spray. Mix rhubarb and sugar together and pour into cake tin. Place butter blocks on top.
2 Whip egg whites until soft peaks. Add ½ of sugar and whip until meringue consistency.
3 Mix egg yolk and rest of sugar until light and fluffy. Add water and mix well.
4 Gently fold in dry ingredients so that there is no lumps.
5 Gently fold egg whites into mixture. Pour over rhubarb and spread evenly.
6 Bake for 30-40 minutes or until cake tester comes out clean. Let cool slightly
7 Flip over to release cake and serve upside down.
