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2 Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Rhubarb Topsy Turvy Cake
Empty plates of Rubarb Cake
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Rhubarb Topsy Turvy Cake

It’s easy, when thinking about what to do with rhubarb, to turn to the safety of a crumble. However don’t let rhubarb fool you! Its tart flavour is delicious in a great variety of dishes. 

Rhubarb has two seasons a year and the fruit I used here was probably the last of this year’s crop, season stretched no doubt, thanks to our very mild, Indian summer.

This cake is fun, tangy and delicious with ice cream. My idea of food heaven is just after it comes out of the oven and the ice cream melts into it.  By using the rhubarb to form the topping of an topsy turvy cake you'll find it isn’t overpowering.

I add freshly grated ginger to give the cake a zing – this is optional but I think it gives the cake a warm, spicy contrast to the sharp rhubarb.

ENJOY!

Gill x

Preparation Time:
15 minutes
Cooking Time:
1 hour 15 mins
Serves: 12

Ingredients

  • 200g unsalted butter
  • 200g caster sugar (plus 2 tablespoons for sprinkling over rhubarb)
  • 4 eggs
  • 225g self raising flour
  • 1 heaped tablespoon grated ginger
  • 4-5 stalks rhubarb
  • 2 tablespoons golden syrup

    METHOD

    1. Heat the oven to 180C/gas 4.
    2. Line a 20cm deep cake tin and grease it (I use Cake Release from Lakeland to save greasing).  Toss rhubarb with the 2 tablespoons sugar in a bowl and leave to stand for a few minutes. Toss again and then spread evenly over base of tin.
    3. Beat the butter and sugar together until light and fluffy, then beat in the eggs. Fold in the flour and then stir in the grated ginger.
    4. Now drizzle the golden syrup over the top of the rhubarb that is in the tin, and then spoon the cake mixture on top.
    5. Bake for 1 hour or until the cake is cooked through. Cool slightly and then turn out.
    6. Cut and serve with some ice cream from Stewart Towers Dairy - we love Moo or Vanilla with it.

    NICKI'S TUPPENCEWORTH

    Rhubarb is one of my favourite foods - I am instantly transported back to 3 Tarry Row's back garden, out playing with the Fab Five (sister Tracey, brother Ian, two cousins Wendy and Graham and me) or my Grandad.

    We weren't quite so fussed with germs in the 1970s.  You pulled it out the ground, gave it a 'dicht under yer oxter' and you were good to go. A wee shout in the back bedroom window to Nana and she'd pass you a bowl of sugar for dipping!  And before anyone gets all PC about childhood diets, we were running off thousands of calories a day fighting tigers and climbing woods.  It was the best childhood ever.

    I still like it raw, I LOVE it in crumble and my pal Big G does a mean Gluten Free (my sister is Coeliac) rhubarb and elderflower sponge. So when Gill sent through this wonderful Topsy Turvy Cake I was in recipe heaven. I can't wait to try it!

    We'd love to know what you do with your Rhubarb - leave your comments here and share your tasty ideas.

    And as always, we love your pics - make it, snap it, share the love. Tag it with a #PerthLoveFest and send them into us!

    N X

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes