Pinch, punch, first of the month! Celebrating rhubarb season today with this rhubarb, ginger and white chocolate upside-down cake that makes the most of bright pink forced rhubarb. The sharpness of the fruit is perfectly tempered by white chocolate, and given a kick with two types of ginger. To make it, you will need:
200g unsalted butter, melted, plus extra for the tin
1 tbsp golden caster sugar
400g rhubarb, trimmed and chopped into 4cm pieces on the diagonal (look for forced rhubarb)
300g plain flour, sifted
1 tsp baking powder
1/2 tsp bicorbanate of soda
1 tsp ground ginger
200g soft light brown sugar, sifted
50g golden syrup
2 balls stem ginger in syrup, chopped into chunks, plus 1 tbsp of syrup from the jar
100g white chocolate, finely chopped
2 large eggs
200ml whole milk
Cream to serve, if you like.
Heat the oven to 180C/Fan 160C/Gas 4. Grease and line a 23cm deep, round springform cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar. Put the cut rhubarb at the bottom of the cake tin in a geometrical/ chevron pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks.
Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks and ginger syrup into the rest of the melted butter, and mix well. Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture.
Fold the flour mixture and white chocolate pieces into the liquid mixture until just combined.
Pour over the rhubarb and bake for 1 hour or until risen and cooked through.
Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Lovely served with cream. If you have any leftovers, make sure you store them in the fridge.
What are you baking this weekend?