Step-by-Step Cakes by DK Publishing

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1 Preheat the oven to 350°F (180°C). Grease

the cake pan with the softened butter.

4 Cut the rhubarb into even-sized^3 ⁄ 4 in (2cm)

lengths with a sharp knife.

7 Lay the rhubarb in the pan, tightly packed,

making sure the base is well covered.

2 Line the base and sides of the cake pan

with parchment paper.

5 Scatter a little of the sugar evenly over the

base of the cake pan.

8 Place the butter and remaining sugar

into a large bowl.

3 Wash the rhubarb, removing discolored

pieces and the dry ends of the stalks.

6 Now scatter half the chopped ginger evenly

over the base of the pan.

9 With an electric mixer, cream the butter

and sugar until light and fluffy, about 2 minutes.

Rhubarb and Ginger Upside Down Cake

Young rhubarb is cooked into a simple upside down cake to give a modern twist on a classic dessert.

Special equipment

9in (22cm) round springform

cake pan

SERVES

6–8

40

MINS

40–45

MINS

Ingredients

11 tbsp unsalted butter, softened,

plus extra for greasing

1lb 2oz (500g) young, pink rhubarb

¾ cup dark brown sugar

4 tbsp finely chopped preserved

ginger in syrup

3 large eggs, at room temperature

1 cup all-purpose flour

2 tsp ground ginger

1¼ tsp baking powder

½ tsp salt

heavy cream, whipped, or crème

fraîche, to serve