Rhubarb and ginger upside-down cake recipe | Sainsbury`s Magazine
Moist almond sponge, studded with pieces of stem ginger, is finished with an Instagram-worthy rhubarb topping. Try our fruity upside down cake
Ingredients
- 30g butter, melted
- 1 tbsp caster sugar
- 400g rhubarb
- 2 tbsp stem ginger syrup from the jar
- 1 tbsp ground almonds
- 150g soft salted butter
- 150g golden caster sugar
- 3 large eggs
- 200g plain flour
- 100g ground almonds
- 1 tsp baking powder
- 2 tsp ground ginger
- 150ml buttermilk
- 100g stem ginger, finely diced, plus 2 tbsp ginger syrup from the jar
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