For me, this cake invokes childhood memories of Nana’s rhubarb tarts and the annual orange flavoured birthday cake my Mom would bake for me every August. Tangy, sweet and juicy, it’s inviting smell will fill the house as it bakes, flocking everyone to the kitchen for a slice.
Easy to make, this cake’s preparation and cooking time combined is about 1 hour. If you don’t have a rhubarb plant in your garden, it’s relatively cheap to buy at around 99 c for 5 or 6 stalks.
Rhubarb and Orange Upside-Down Cake
- 100 g butter
- 200 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 250 g self raising flour
- 80 mL milk
- 2 oranges
- 4 or 5 stalks of rhubarb
- 15 g caster sugar
- 10 g butter
Preheat the oven to 150 °C (fan).
Bake the rhubarb on a baking tray for 15 min.
Grate the zest of 2 oranges. Juice one of the oranges, and segment the other (remove the skin with a sharp knife and cut out the segments one-by-one). Keep to one side.
Cream together the butter and sugar.
Add in the vanilla extract, milk, eggs and sifted flour. Beat together until smooth.
Add the orange zest and chopped up segments and mix through.
Line and grease a loaf tin, placing little cubes of butter (10 g total) along the bottom.
Line up the rhubarb on the bottom of the tin. Pour in the orange juice and sprinkle over the extra 15 g caster sugar.
Add the cake mixture on top of the rhubarb and orange juice.
Bake for ~40 min (cover with tinfoil after 15 min). Test with a metal skewer to ensure it’s cooked – skewer will come out clean if the cake is done.
Leave to cool before gently easing out of the loaf tin to reveal the ‘upside-down’ rhubarb top of the cake. Serve with a giant cup of tea!
Tag @thecorkfork on Instagram to show off your creation with this recipe.