Rhubarb And Ginger Upside-Down Cake

Name: Rhubarb And Ginger Upside-Down Cake
Total time: 100 min
Ingredients: 200g unsalted butter plus extra for the tin; 1 tbsp golden caster sugar; 400g rhubarb trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb); 300g plain flour sifted; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground ginger; 200g soft light brown sugar sifted; 50g golden syrup; 2 balls of stem ginger in syrup chopped into chunks, plus 1 tbsp of syrup from the jar; 100g white chocolate; 2 eggs; 200ml whole milk; thick clotted cream to serve (optional)

www.olivemagazine.com

A pink patchwork cake, flavoured with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream

View full recipe on www.olivemagazine.com

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Ingredients

200g unsalted butter plus extra for the tin
1 tbsp golden caster sugar
400g rhubarb trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb)
300g plain flour sifted
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground ginger
200g soft light brown sugar sifted
50g golden syrup
2 balls of stem ginger in syrup chopped into chunks, plus 1 tbsp of syrup from the jar
100g white chocolate
2 eggs
200ml whole milk
thick clotted cream to serve (optional)