Rhubarb, Ginger and Almond Upside-Down Cake
This cake is perfect for using up seasonal ingredients! #sweettreat
Rhubarb, Ginger and Almond Upside-Down Cake
This cake is perfect for using up seasonal ingredients! #sweettreat
Cooking Instructions
- 1
Slice up the rhubarb into small pieces. Add all but 20g into a large pan. Mince the ginger. Zest and juice the lemon and add half to a large pan. Add ginger, the dark brown sugar and vegan butter and simmer until the rhubarb is soft.
Preheat the oven to 6 degrees. - 2
Place the rhubarb compote into a colander. Let the rhubarb juice drain into another bowl. Sift the flour and baking powder. Add to the almonds.
- 3
Beat the eggs, sugar and oil together. Slowly fold in the dry ingredients. Add the other half of the lemon juice and zest. Add the rhubarb juice and vanilla essence.
- 4
Grease and line a cake pan. Add the remaining rhubarb to the base of the tin. Sprinkle some sugar on top of the rhubarb. Add the cake batter and bake in the oven for 35-45 mins, until cooked through.
- 5
Leave to cool. Slice in half using a bread knife and add the rhubarb compote between the slices. Enjoy.
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