There’s something about rhubarb and citrus together that just gets my synapses firing. I seem to have a special love for the combination, because this is our second rhubarb+citrus recipe already and I’ve only just realised.
When Rhondda of Rhondda’s Country Kitchen mentioned her orange trees were loaded, I jumped on them. I’d already ordered rhubarb from Hazelwood Farm, so I thought this week was a good week for a dessert recipe. Ah, rhubarb. How good is rhubarb?? Yeah, that good.
But rhubarb and orange don’t sound like they’d go together said no one ever. Jiminy but they are a perfect match and Kat excelled herself with making the perfectly baked cake for us to devour. It’s lucky I managed to take a photo before we plunged into it. I tried photographing a cut piece, which was also a thing of beauty, but just look at this cake! It looks magnificent as is. Almost a shame to cut it. Actually, not really.
I’ve noticed Kat will usually substitute sugar in recipes for honey (or do I mean she substitutes honey for sugar?), but this time, she’s gone all in with the sugar. Thank you, Kat. Thank you.
It was divine with my afternoon cuppa and then doubly divine later with Tilba Dairy cream for dessert. I’ve saved a teensy piece for tomorrow’s treat.
Go on. Make yourself a cake. You deserve it. Be patient, though. It’s a long bake.
Rhubarb & orange upside-down cakePrint This
- 1/2 to 1 bunch rhubarb stems
- 250g butter, at room temperature, plus a little extra to grease the cake tin
- 1 1/4 cups caster sugar
- 2 tablespoons orange juice
- 1-2 teaspoons vanilla paste (or use extract, but paste is best)
- 1 tablespoon finely grated orange zest (from about 2 oranges)
- 3 eggs (at room temperature)
- 1 cup firmly packed almond meal
- 1 cup self-raising flour
- 1/2 cup milk
- icing sugar for dusting
- Tilba Dairy cream to serve
- Preheat oven to 180°C (160°C fan-forced).
- Trim rhubarb stalks to fit a 22cm high-sided round cake tin (don’t use a springform tin).
- Grease tin and line with baking paper.
- Sprinkle 2 tablespoons of the sugar and the orange juice in base of lined tin.
- Place trimmed rhubarb stalks flat side down into tin. Ensure they are packed together as tightly as possible.
- Put the butter, remaining sugar, vanilla, zest, eggs, almond meal, flour and milk into a food processor and combine. Top the rhubarb layer with cake mixture.
- Bake the cake for 60 minutes, then cover it with a piece of foil and cook for a further 30 minutes or until a skewer inserted into centre of cake comes out clean.
- Remove from the oven and allow to cool slightly in the tin for about 10 minutes. While still warm, carefully turn cake out — upside-down — onto a wire rack and allow to cool completely. The colour of the rhubarb will intensify as the cake cools.
- Dust the cake with icing sugar and serve with a generous dollop of Tilba Dairy cream. Or expensive vanilla ice cream. Or both.