Rhubarb Upside Down Cake

Ingredients

• 125 gram butter, chopped, at room temperature
• 3/4 cup brown sugar, plus 1/2 cup extra
• 2 cup chopped rhubarb
• 2 eggs
• 1 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1/3 cup cream

Method

1. Preheat oven to 180°C. Lightly grease a 20cm round cake pan. Line base with baking paper.
2. Combine 60g butter and sugar in a small saucepan. Stir over low heat for 2-3 minutes until smooth. Pour into base of cake pan, tilting the pan to make sure base is covered. Arrange rhubarb over caramel, pressing slightly.
3. In a small bowl, using an electric mixer, beat remaining butter and extra sugar until pale and creamy. Beat in eggs, one at a time, beating well after each addition. Fold in combined sifted flour and cinnamon. Stir in cream.
4. Spoon mixture over rhubarb, smoothing top. Bake for 40-45 minutes, until cake is cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a baking paper-lined wire rack to cool. Serve warm or at room temperature in wedges with whipped cream.

Notes

• Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake.