Rhubarb and mixed berry upside-down cake

Rhubarb and mixed berry upside-down cake


Serve this delicious rhubarb and mixed berry upside-down cake with a dollop of crème fraîche or double cream.

The ingredient of Rhubarb and mixed berry upside-down cake

  1. 20g butter, softened
  2. 1/4 cup (55g) caster sugar
  3. 3 bunches rhubarb, ends trimmed
  4. 150g butter, extra, softened
  5. 1 cup (220g) caster sugar, extra
  6. 1 tsp vanilla bean paste
  7. 3 Coles Australian Free Range Eggs
  8. 1 1/4 cups (185g) self-raising flour
  9. 1/2 cup (75g) plain flour
  10. 1 cup (120g) almond meal
  11. 1/2 cup (140g) Greek-style yoghurt
  12. 1 1/2 cups (225g) frozen mixed berries

The instruction how to make Rhubarb and mixed berry upside-down cake

  1. Preheat oven to 160C. Grease a 20cm (base measurement) square cake pan and line the base and sides with 2 layers of baking paper. Spoon dollops of butter evenly over base of the lined pan. Sprinkle with 2 tbs of sugar. Arrange rhubarb in a diamond pattern over the sugar, trimming to fit and reserving excess. Sprinkle with remaining sugar. Finely chop the reserved rhubarb.
  2. Use an electric mixer to beat the extra butter, extra sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal and yoghurt, in alternating batches. Stir in the berries and chopped rhubarb. Spoon over the rhubarb in the pan. Smooth the surface.
  3. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before turning onto a plate. Cut into slices. Serve warm or at room temperature.

Nutritions of Rhubarb and mixed berry upside-down cake

calories: 279.152 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 32 grams carbohydrates
calories: 20 grams sugar
calories: 6 grams protein
calories: 172 milligrams sodium
calories: https://schema.org
calories: NutritionInformation


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