Description
Jamie Oliver’s Rhubarb Upside Down Cake delivers a perfect balance of sweet and tart flavors from classic British baking. Seasonal rhubarb creates a caramelized topping that nestles beautifully into a moist, buttery cake base for an irresistible dessert you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 400 grams (14.1 ounces) forced pink rhubarb
- 3 large eggs
- 180 grams (6.3 ounces) Greek yogurt, plus extra for serving
- 100 grams (3.5 ounces) ground almonds
Dry Ingredients:
- 180 grams (6.3 ounces) self-raising flour
- 180 grams (6.3 ounces) caster sugar, plus 1 tablespoon
- ½ teaspoon baking powder
Flavoring and Fat:
- 3 tablespoons ginger preserve
- 1 orange
- olive or sunflower oil
Instructions
- Preheat the oven to 170°C (338°F) or gas mark 3, with fan setting at 150°C (302°F). Line a 23-centimeter (9-inch) deep spring-form round cake tin with baking parchment, ensuring complete coverage of the edges.
- Drizzle ginger syrup across the bottom of the cake pan. Slice rhubarb into varied lengths that will elegantly cover the pan’s base, arranging them in a single, overlapping layer.
- Grate orange zest directly into a large mixing bowl. Add granulated sugar, all-purpose flour, baking powder, ground almonds, whole eggs, plain yogurt, neutral vegetable oil, and a delicate pinch of sea salt. Whisk the ingredients thoroughly until the batter achieves a smooth, uniform consistency.
- Gently pour the prepared batter over the meticulously arranged rhubarb, ensuring an even distribution without disturbing the initial arrangement.
- Transfer the cake to the preheated oven and bake for 45-60 minutes. Monitor the surface, looking for a golden-brown color, and test for doneness by inserting a clean knife into the center – it should emerge without any raw batter clinging to it.
- Once baked, remove from the oven and allow the cake to rest inside the tin for 10 minutes, enabling it to set and cool slightly.
- For the citrus glaze, squeeze fresh orange juice into a small saucepan. Incorporate granulated sugar and simmer over low to medium heat, stirring until the sugar dissolves completely.
- Continue cooking the syrup, letting it bubble gently until it thickens and develops a glossy, slightly reduced consistency.
- Carefully invert the cake onto a serving plate by placing a plate over the tin and swiftly turning it upside down. Gently remove the baking parchment to reveal the rhubarb pattern.
- Drizzle the prepared orange syrup generously over the warm cake, allowing it to seep into the layers.
- Let the cake cool for an additional 15-20 minutes before slicing. Optionally, serve with a dollop of creamy Greek yogurt for additional richness.
Notes
- Rhubarb selection matters most for this dessert’s success, with forced pink varieties bringing exceptional color and tender sweetness.
- Slicing technique determines cake texture, so aim for consistent 1/2-inch rhubarb pieces to ensure even baking and beautiful presentation.
- Moisture management is critical; thoroughly pat rhubarb dry to prevent soggy cake bottom and maintain ideal crumb structure.
- Gentle mixing preserves batter’s delicate air pockets, creating a lighter, more tender cake with soft, pillowy consistency.
- Ginger preserve adds subtle warmth, balancing rhubarb’s tartness without overwhelming the cake’s delicate flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg