Upside Down Rhubarb Cake


PREP TIME 25 minutes
COOK TIME 40-45 minutes


300g rhubarb, cut into batons
¾ cup brown sugar
1 tsp vanilla extract
Pinch of Tasman sea salt
4 eggs
1 cup caster sugar
¾ cup Four Roses plain flour, sifted
1 tsp baking powder


Step 1
Preheat oven 180°C. In a bowl, combine rhubarb, brown sugar, vanilla extract, sea salt and toss together. Sit aside for 15-20 minutes to allow the rhubarb to soak up the sugar.

Step 2
Using a stand mixer, whisk together eggs and caster sugar for 10 minutes or until it has doubled in size. Fold in plain flour and baking powder until combined.

Step 3
Lay rhubarb batons onto the bottom of a lined cake tin and pour cake batter over the top. Place in the oven and cook for 40-45 minutes or until a skewer comes out clean.