John Myers
Upside Down Rhubarb Cake
The perfect upside down rhubarb cake recipe with a picture and simple step-by-step instructions.
DOUGH
- 90 g Brown sugar
- 1 tbsp Brown sugar
- 80 g Spelled flour
- 100 g Food starch
- 1 packet Baking powder
- 160 g Sugar fine
- 1 pinch Salt
- 80 g Soft butter
- 2 Eggs
- 125 ml Milk
- Line a 26 cm springform pan with baking paper. Grease the edge. Cut off rhubarb stalks at the top and bottom and wash. Cut into small pieces and cover the bottom with them. Sprinkle with 90 g of brown sugar.
- Mix the flour, starch, baking powder, sugar and a pinch of salt in a mixing bowl. Add the butter in pieces, the 2 eggs and the milk and mix everything together to form a smooth batter. Pour the batter onto the rhubarb pieces and distribute evenly.
- Place the cake in the preheated oven. Electric oven 160 ° convection 140 ° baking time: 50 min. Let cool in the tin for approx. 10 min. Overturn on a cake plate and peel off the baking paper. Immediately sprinkle the cake with 1 tablespoon of brown sugar and leave to cool. Cut the cake into 16 pieces.
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