THERE’S lots of rhubarb available to buy at the moment or, if you’re lucky, you can pick some straight from your garden.
This recipe for rhubarb & elderflower upside down cake has been created by Social Pantry’s Alex Head for English Tea Shop.
Enjoy it warm from the oven, with a dollop of cream fraiche. Don’t mind if we do.
You’ll need
4 sticks rhubarb
3 white tea, blueberry and elderflower teabags
100g sugar
2 tbsp elderflower cordial
225g softened, unsalted butter
225g caster sugar
4 free range eggs at room temperature
225g self-raising flour
1/2tsp bicarbonate of soda
60ml whole milk
50g chopped pistachios
Method
Line a 10-in cake tin with greaseproof paper on bottom and sides.
Cut rhubarb into small chunks, then place in a pan with one open tea bag, sugar, elderflower cordial and a dash of water.
On a gentle heat bring to a simmer and then take off the heat and allow to stand for 5-10 mins. Drain off the liquid and keep aside, then allow rhubarb to cool.
Cream the butter, add tea leaves from two tea bags and caster sugar until light and fluffy. Slowly add eggs.
Sieve in flour and bicarb and gently fold into the mix. Add milk until the batter is a slow-dropping consistency.
Spread rhubarb evenly on the bottom of the tin. Gently spoon over the cake mix to cover the compote.
Cook for 20 mins at 160C/140C fan/gas 2.5, then turn down to 150C/130C fan/gas 2 for a further 20 mins or until a skewer comes out clean.
Allow cake to rest for 10-15 mins. Meantime place rhubarb syrup in a pan on a low heat and gently reduce until thick and glossy.
Turn cake out on to a plate, board or cake stand and brush over syrup. Sprinkle pistachios over the top.
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