Prep
30 minsBake
1 hour 15 minsServes
8 to 10Difficulty
Medium
About
Rhubarb is best served upside down and baked with Lyle’s. Well we think so anyway!
Golden Syrup and Rhubarb Upside Down Cake Recipe
Pre-heat oven to 170c/150c Fan Gas Mark 4.
Grease the base and sides of a 23cm deep spring form cake tin, just lining the sides.
Sprinkle the 1tbsp of golden caster sugar evenly over the base of the tin.
Cut the rhubarb diagonally into 25mm pieces and line the base of the tin creating straight rows, it should fit snugly, into the base of the tin leaving no gaps.
Mix the flour, baking powder, Bicarbonate of soda, dried ginger and free flowing soft brown sugar together in a large bowl.
Whisk the eggs and milk together and mix into the dry mix with the melted white chocolate, golden syrup and diced stem ginger.
Ensure the mix is well combined and pour into the tin.
Bake in the centre of the oven for approximately 1hr 15minutes or until a skewer comes out clean from the centre of the cake.
Allow to cool in the tin for 20 minutes, invert a cooling rack on top of the tin and turn upside down, mix the glaze together and heat in the microwave for 20/30 seconds on full power. Brush over the top of the cake.
Serve warm with a dollop of cream or leave to cool and serve with ice cream. Enjoy!
Ingredients – 12 items
1
For the cake
Rhubarb
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Plain flour
Sifted
Baking powder
Bicarbonate soda
Ground ginger
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Lyle’s Golden Syrup
Ginger
Finely chopped
White chocolate
Melted
Large eggs
Milk
Whole
For the glaze
Lyle’s Golden Syrup
Ginger
Syrup
To serve
Vanilla ice cream
Or clotted cream
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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