Rhuburb Upside Down Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
25 gram: Butter or sunflower marg.,
100 gram: Light muscovado sugar,
1/4 tsp: Ground cinnamon,
650 gram: Rhubarb,
175 gram: Self raising wholemeal flour,
75 gram: Sunflower margerine,
2 tbsp: Ground almonds,
1: Egg yolk,
Directions:
Preparation: cut the rhubarb into 2.5cm lengths. 1. Preheat the oven
to 200C/400F/Gas 6.
Place the butter, half of the sugar and the cinnamon in a pan and
cook for 2 minutes.
Arrange the rhubarb over the case of a 20cm greased and base lined
cake tin, leaving a border around the edge. Pour over the cinnamon
mixture. 2. Sift the flour into a bowl and rub in the fat. Stir in
the ground
almonds and remaining sugar and mix to a soft dough with the yolk
and two tablespoons of cold water. 3. Roll out the dough to the
same diameter as the tin and lay over
the fruit. Bake for 30 minutes until the cake is golden. Leave in
the tin for 5 minutes, then turn out. Serve warm with Fromage
Frais.
Source from luhu.jp
to 200C/400F/Gas 6.
Place the butter, half of the sugar and the cinnamon in a pan and
cook for 2 minutes.
Arrange the rhubarb over the case of a 20cm greased and base lined
cake tin, leaving a border around the edge. Pour over the cinnamon
mixture. 2. Sift the flour into a bowl and rub in the fat. Stir in
the ground
almonds and remaining sugar and mix to a soft dough with the yolk
and two tablespoons of cold water. 3. Roll out the dough to the
same diameter as the tin and lay over
the fruit. Bake for 30 minutes until the cake is golden. Leave in
the tin for 5 minutes, then turn out. Serve warm with Fromage
Frais.
Source from luhu.jp