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How To make Rhuburb Upside Down Cake
25 g Butter or sunflower marg.
100 g Light muscovado sugar
1/4 ts Ground cinnamon
650 g Rhubarb
175 g Self raising wholemeal flour
75 g Sunflower margerine
2 tb Ground almonds
1 Egg yolk
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.
How To make Rhuburb Upside Down Cake's Videos
Rhubarb Upside Down Cake
I had a request for a recipe with rhubard, so here is a lovely Rhubarb Upside Down Cake, with some ginger too. It is perfect served with custard, cream or ice cream. Very tasty indeed.
Recipe:
All the recipes on my blog:
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A rhubarb upside down cake
Chef Stefano Faita makes a lovely in-season rhubarb upside down cake. This cake is simple, fast and stupid proof..... just don't eat the leaves.
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Aida Mollenkamp's Upside-Down Peach Rhubarb Cake - Home & Family
Chef and founder of “Salt & Wind,” Aida Mollenkamp is in the kitchen making a mouth-watering dessert of upside-down peach rhubarb polenta cake.
Strawberry Rhubarb Upside Down Cake - a twist on the classic Pineapple Upside Down Cake
Here’s a great spring time twist on the classic pineapple upside down cake. The strawberry and rhubarb topping make a great tart contrast to the sweet fluffy moist cake. Enjoy!
Rhubarb Blueberry Upside-Down Cake ???? [Neuroscience in Dr. Joanette’s Kitchen]
This week I am beyond excited to share with you my latest baking masterpiece - a Rhubarb Blueberry Upside-Down Cake! ????????
This sweet treat is a perfect combination of tart rhubarb and juicy blueberries, topped with a golden-brown cake layer. ????
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Trust me, this dessert is worth all the effort!
So grab a slice and join me in a moment of pure culinary bliss.
Don’t forget to let me know what you think of this delicious recipe in the comments below! ????????????
Copyright @BEJO Network 2023. Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned.
Step By Step guide here:
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➡️9-inch springform pan:
➡️baking parchment paper:
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Rhubarb Blueberry Layer
➡️2 cups fresh rhubarb sliced into 1/2-inch thick pieces
➡️1 cup fresh blueberries
➡️4 tbsp melted Vegan Butter:
➡️2 Tbsp Instant Clear Gel:
➡️⅓ cup brown sugar:
➡️⅓ cup white Sugar:
Cake Batter
➡️1½ cups flour:
➡️2 tsp baking powder:
➡️¼ tsp sea salt:
➡️¾ cup sugar:
➡️3 tbsp vegan butter:
➡️3 tbsp Just Egg plant-based egg substitute
➡️1 tbsp lemon juice
➡️1 tsp vanilla:
➡️½ cup coconut cream:
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Upside Down Rhubarb Cake
Visit my blog at overthekitchencounter.com for more info on cooking and crafts!
Upside Down Rhubarb Cake
3 cups sliced fresh rhubarb (or frozen, thawed)
1 Tbsp butter
1/4 cup strawberry or seedless raspberry jam
1 cup sugar
1-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp each cinnamon & salt
2/3 cup butter
2 eggs
1/4 tsp each almond and vanilla (or 1/2 tsp vanilla)
1/3 cup milk
350 degrees F, 9 cake pan, 40-45 mins.