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Rhubarb is back and this cake is not only magical in taste but also in appearance.
Upside-down rhubarb cake
200g soft brown sugar
350g rhubarb, trimmed and cut into 2cm pieces
200g plain flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 medium eggs
80mls vegetable oil
2 Tbsp finely chopped crystallised ginger
Preheat oven to 180degC.
Melt the butter in a 24cm ovenproof frypan over a medium heat. Stir in half the soft sugar and cook for about 5 minutes or until the sugar has dissolved and a caramel has formed. Remove from the heat.
Add the rhubarb, starting from the centre and working outwards in a spiral, ensuring it is standing upright and placed close together. Set aside while you make the topping.
Combine the flour, baking powder, baking soda and salt.
Whisk the remaining sugar with the buttermilk, eggs, oil and ginger. Add the flour mixture and mix well. Pour over the rhubarb and smooth the surface.
Bake for 30 minutes or until the cake springs back when pressed in the centre.
Cool on a rack for 10 minutes then run a knife carefully around the edge to release the cake. Invert on to a serving plate. Serve warm with cream or ice cream.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.