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Upside-down rhubarb & marmalade cake

Serve this freshly baked rhubarb cake with a dollop of cream for pure indulgence.
Cath Muscat

Are you a sucker for the traditional apple and rhubarb crumble to top off a meal? Or maybe you grow your own rhubarb in your vegie patch and have a glut you need to use up. Either way, there are plenty of ways you can use rhubarb in your desserts. Take this upside-down rhubarb and marmalade cake, for example. It’s easy to make and delicious to boot. You simply line the base with rhubarb (which becomes the top!) and finish off with a drizzling of warm, sticky, delicious marmalade and a dollop of cream. Make it even better by using your own homemade marmalade. It’s perfect for your next afternoon tea with friends or family. If you like this recipe with rhubarb as the star, try out this rhubarb and walnut crumble cake for a dessert with crunch, rhubarb and raspberry sponge pudding for gooey, rhubarb goodness or rhubarb and strawberry almond tart.

Ingredients

Method

1.

Grease and line base and sides of a 20cm round cake tin (preferably not a springform tin) with baking paper, leaving paper to overhang the top of tin. Preheat oven to 180°C. Whisk half of the marmalade and 2 tablespoons each of the water and sugar in a jug until dissolved.

2.

Pour mixture over the base of tin. Cut rhubarb into lengths to fit snugly side by side in the base of the tin. Place remaining rhubarb on top of first row, in the same direction.

3.

Sift flour into a large bowl. Add almond meal and 1 cup of the caster sugar and stir to combine. Whisk together buttermilk, eggs and butter. Add to dry ingredients and beat with a wooden spoon until smooth.

4.

Pour mixture over rhubarb and smooth the top. Bake for 65 minutes or until a skewer comes out clean. Stand for 30 minutes before inverting onto a wire rack on an oven tray.

5.

Put remaining marmalade, hot water and caster sugar in a small saucepan over medium-high heat and whisk until sugar dissolves. Simmer for 2½ – 3 minutes or until thick. Pour over cake and allow to cool. Serve with whipped cream.

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