base
1kg or 5 stalks of rhubarb, washed and
trimmed into 5cm lengths
3/4 cup sugar
1/3 cup water
cake
3/4 cup raw caster sugar
4 eggs separated, plus 2 extra whites
1/4 cup rice bran oil
100ml milk or milk alternative
1 cup Lighthouse Premium All Purpose Self
Raising Flour, sifted
1/2 cup bunya nuts (or macadamia nuts), ground
1 tsp apple cider vinegar
unsweetened Greek natural yoghurt, to serve
Preheat oven to 180C or 160C fan forced. Grease and line a 23cm spring-
form tin and cover the outside with foil (to prevent a syrupy mess in the
bottom of your oven during cooking).
Arrange the rhubarb in your desired pattern at the bottom of the tin,
making sure there are no gaps. Place sugar and water in a saucepan and
stir until sugar is dissolved. Bring to the boil and cook for 15 minutes until
thickened, but not coloured. Pour over the rhubarb and set aside.
To make the batter, place egg yolks with 1/2 a cup of the sugar into a bowl
and beat with an electric mixer on high until thick and pale. Keep beating
and slowly drizzle in the milk and then the oil until just combined. Add the
fl our and ground nuts, and mix until well combined.
In another bowl, whisk your 6 egg whites to soft peaks (if using an electric
mixer bowl to mix egg whites after the batter, be sure to clean your bowl
well in preparation of whisking your whites – a little wipe with vinegar
always helps). Gradually add the remaining 1/4 cup sugar and the apple
cider vinegar, whisking to form stiff peaks.
Fold 1/3 of the meringue mixture into your batter until just combined, and
then add the remainder.
Pour the batter over your rhubarb and bake for 1 hr 20 minutes or until a
skewer comes out clean. Cool your cake completely before tipping your tin
upside down onto a platter and unveiling. Serve with a generous dollop of
unsweetened Greek natural yoghurt.Recipe by Naomi ZavackasBunya Nut & Rhubarb
Upside-Down Cake