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Upside-down rhubarb and ginger cake

Serves 8/ Vegetarian



  1. Preheat the oven to 180°C (350°F), Gas mark 4. Melt the butter in a medium-sized ovenproof frying pan (measuring 25cm (10in) in diameter). Stir in half the sugar and cook over a gentle heat for about 2 minutes. Add the rhubarb – there’s no need to stir – and remove from the heat and set aside.
  2. Sieve the flour, baking powder, salt and bicarbonate of soda into a bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, buttermilk, oil and ginger. Mix together, then pour into the dry ingredients and whisk to form a liquid batter. Pour this over the rhubarb in the pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream.