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Rhubarb and vanilla upside-down cake

Tangy rhubarb tops fluffy vanilla-speckled sponge in this mouth-watering update of a retro pudding

, 02 March 2020

(68 votes)

Rhubarb and vanilla upside-down cake

  • Cook: 1 Hour
    plus cooling

  • Serves: 12

Nutritional Info
Each 108g serving contains

  • Energy

    1157KJ

    276KCAL

    14%

  • Fat

    18.4g

    med

    26%

  • Saturates

    8.7g

    high

    44%

  • Sugars

    17.2g

    med

    19%

  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1071kJ/256kcal.
Ingredients
  • 350g Grower’s Selection Rhubarb, trimmed and cut into 5cm lengths
  • 2tsp vanilla bean paste
  • 195g golden caster sugar
  • 115g Asda Best for Baking Cakes spread, plus extra for greasing
  • 2 medium eggs
  • 115g self-raising flour
  • 300ml whipping cream
Method

  • Put the rhubarb in a pan with ½ the vanilla bean paste, 80g of the caster sugar and 100ml water. Simmer for 5-8 mins, or until the rhubarb is just tender. Set aside to cool for 10 mins.

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm springform cake tin.

  • In a large mixing bowl, beat together the spread, eggs, flour, remaining caster sugar and remaining vanilla bean paste until smooth.

  • Use a fork to arrange the pieces of rhubarb in the bottom of the tin.

  • Pour over the cake mixture, smoothing down with the back of a spoon. Bake for 25 mins, or until the sponge is golden and springs back when touched lightly. Allow to cool in the tin for 10 mins.

  • Whisk the whipping cream until it forms soft peaks, then spoon into a serving bowl.

  • Carefully turn out the cake onto a serving plate; remove the baking paper. Slice and serve with the whipped cream.