Upside-down rhubarb and ginger cake

Serves 8/ Vegetarian


  • 50g (2 oz) butter
  • 250g (9oz) brown sugar
  • 350g (12oz) rhubarb, trimmed and cut into 2cm (3/4 in) chunks
  • 200g (7oz) plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda
  • 2 eggs
  • 200ml (7fl oz) buttermilk or sour milk
  • 75ml (2 ¾ fl oz) vegetable or sunflower oil
  • 1 generous tsp of grated ginger


  1. Preheat the oven to 180°C (350°F), Gas mark 4. Melt the butter in a medium-sized ovenproof frying pan (measuring 25cm (10in) in diameter). Stir in half the sugar and cook over a gentle heat for about 2 minutes. Add the rhubarb – there’s no need to stir – and remove from the heat and set aside.
  2. Sieve the flour, baking powder, salt and bicarbonate of soda into a bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, buttermilk, oil and ginger. Mix together, then pour into the dry ingredients and whisk to form a liquid batter. Pour this over the rhubarb in the pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream.