Rhubarb Upside-Down Cake

We've been eating forced rhubarb for a few weeks and I decided to make an upside-down cake. It was quite delicious, so I had to share the recipe!

Ingredients:

• 450-500g rhubarb (forced rhubarb is sweeter and has a better colour)
• 
  
• For the syrup:
• 1 tbsp butter
• 2-3 tbsp brown sugar
• 2-3 tsp stem ginger syrup from the jar (if you don't like ginger just leave it out).


• For the cake mix:
• 125g butter, softened to just melted
• 125g plain flour
• 125g granulated sugar
• 3 eggs
• 2-3 tbsp coconut flour (you can substitute almond flour or ground almonds if you don't have coconut flour)
• 1 tsp baking powder
• ¼ salt
• ¼ tsp bicarbonate of soda
• 1 cube of stem ginger, finely chopped (optional)

Equipment:

• Cake tin - I use an 8" (20cm) non-stick springform quick release baking tin, but you can use any sort of cake tin between 18 - 24cm with this recipe.
• Weighing scales
• 2 bowls
• Whisk
• Spatula
• Parchment or baking paper
• Frying pan - the same size or bigger than your cake tin

Method:

• Put your cake tin on the parchment or baking paper. Draw around it and cut out the middle. 
• Cut the rhubarb into strips to cover the circle of parchment paper.
• Make the syrup - melt the brown sugar and butter in the frying pan and add the ginger syrup.
• Cook the rhubarb strips in the syrup until just soft, then transfer to some kitchen roll. Reserve the remaining syrup for later.
• Meanwhile, grease the sides and base of the baking tin and place the parchment circle in the bottom.
• Carefully place the cooked rhubarb strips, rounded-side down, to cover the base of the pan. Add the chopped stem ginger if using and sprinkle with the coconut or almond flour to absorb the juice when cooking.
• Pre-heat the main oven to 350 degrees / gas mark 4.
• In a large bowl, mix the flour, salt, baking powder and bicarbonate of soda.
• In another bowl, beat the softened butter and granulated sugar together. Add the eggs and whisk until well mixed.
• Add the wet mix to the dry mix and combine using the spatula.
• Pour the dough over the rhubarb.
• Cook on the middle shelf of the oven for 50-55 minutes. A skewer inserted into the centre of the cake should come out clean.
• Leave to stand for 5 minutes. 
• Re-heat the reserved ginger syrup.
• Cover the tin with a plate and carefully flip it over. Remove the tin and parchment paper. Drizzle over the warm syrup and serve immediately with cream or ice-cream.
• Store in the fridge when cool and eat within 4 days.

Submitted by Jane, plot 9