Rhubarb Upside Down Cake

I have read through many Rhubarb Upside Down Cake recipes - all with tons of sugar-so I decided to make my own version, specially I had lots of rhubarb. Due to the new layering technique I used double the rhubarb amount and I was able to use up all my stock (hurrah- I hate to bin any food). The end result is rather fresh and tangy (not perfect looking), but married up with a dollop of ice cream it was perfect.

Rhubarb Upside Down Cake

For the topping
1kg rhubarb 
190g sugar
60g flour
zest of 2oranges
2 tbsp butter

For the batter
125g plain flour 
140g sugar
60g butter
120ml milk
1vanilla pod
1 tbsp baking powder
1egg

Preheat the oven to 180C.

Clean the rhubarb and cut them to 3cm pieces. I placed them straight into the tin to see how much more I need. After the trimmings it weighted 920g based on a 23cm spring form tin.

Place the rhubarb pieces with the sugar orange zest and the flour into a bowl and fold them together, try to coat every rhubarb with the mix. If you would prefer a sweeter rhubarb topping, put 50g extra sugar into the mix.

Arrange again the rhubarb pieces into the tin, (probably you will need a little less rhubarb because of the baking paper+flour coating) and sprinkle on top the floury mixture that didn't stick on side of the rhubarb pieces. 

Learning from my mistake, leave some space at the side of the tin, so when you put on the butter it would leak to the bottom and this thin pastry part would hold together the cake better when finished.

Place the butter on top of the rhubarb, and put it to the oven and bake it for 5-10minutes until you prepare the batter. 

For the batter mix together the flour, baking powder, sugar, butter, vanilla seeds and the milk with an electric mixer. When everything is well incorporated add the egg and mix it again.

Pour on top of the rhubarb and bake it for 40-60 minutes or until the inserted wooden skewer comes out clean.

Leave to cool for 5minutes, then Turn upside down onto a serving plate. Best served when it is still warm with some ice cream.

Hints and tips

If you don't want to fiddle around with the standing rhubarb pieces, just halve the metrics for the topping (still use the same butter quantity) and simply put the rhubarb into the tin...no need arranging them.

Rhubarb and Vanilla Jam

This recipe is from the BBC good food channel. I quite like the idea to add something to the traditional jams so it will be something special. The recipe is great, but I slightly reduced the amount of sugar to use, as the vanilla makes the jam sweet anyway.

Rhubarb and Vanilla Jam

Ingredients
1.2kg rhubarb, weighted after trimming, cut into 3cm chunks
0.9kg jam sugar or granulated sugar and some pectin-according to the recommended amount on the product
2 vanilla pods, halved length ways
1 lemon juice

Put a small plate in the freezer. Put the rhubarb into your largest saucepan with the sugar and halved vanilla pods. Heat gently into, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10minutes, skimming off the scum as you go ( the fruit should be soft). 

Test for setting point by spooning a little onto your chilled plate. After 1-2 minutes, push your finger through the jam-if the surface wrinkles it is ready. If not, keep cooking  for 2-minutes intervals, testing in between. 

Once the jam is ready, let it cool for about 15 minutes before ladling into warm sterilised jars and sealing. Will keep for 6months in a cool, dark place.

To sterilise your jars:
Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids thorough a hot dishwasher cycle, then let them dry.

Or like my mum did it: put your washed jars and lids into a massive saucepan filled with water and start boiling it, after 15minutes, just before filling take them out one by one. The jar should dry out within seconds as the remaining of the water evaporate immediately.

Rhubarb Crumble

I love this recipe as it is always delicious and it is ready in 30 minutes. You can use fresh rhubarb or a tinned one, depending on the season. It is best served when it is still hot with some vanilla ice cream:)

Rhubarb Crumble

makes 1 big oven proof dish or 5-6 ramekins

Filling
600g rhubarb, trimmed and chopped
165g demerara sugar
1 vanilla bean split and seeds scraped

Topping
150g plain flour
75g sugar
100g butter at room temperature

Preheat the oven to 180C. Combine the rhubarb, sugar and vanilla seeds and place them in the oven proof dish. To make the topping, combine flour, sugar and butter with a mixer until they are like small crumbles. Pile the mixture on top of the fruit. Bake for 50 minutes or until the top is golden brown and the rhubarb is soft.

Hints and tips: 
-Don't limit yourself to rhubarb...I had this recipe with all kind of fruits, you should always try to use the one in season. If you use apple for instead, just core them and peal off the skin, sprinkle with some sugar and cinnamon.....and the end result is: Apple Crumble:)