Dessert of the Week: Upside Down Vanilla Rhubarb Brûlée Cake - Recipes

Ingredients

• 30g plant butter
• 1 tsp vanilla paste or powder
• 4 stalks of rhubarb, sliced into 3-4cm chunks
• 1 apple, washed, cored and grated
• 190g brown sugar
• 180g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp cardamom
• 90ml olive oil
• 1 tsp apple cider vinegar
• juice and zest of 1 lemon
• plant custard, to serve