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Suzanne Crozier – Rhubarb upside-down cake

Suzanne Crozier – Rhubarb upside-down cake

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Suzanne Crozier –

Rhubarb upside-down cake

Suzanne Crozier –

Rhubarb upside-down cake

Tyd:

30 – 40 Min

Bedien:

12 Persone

Soet

Bestanddele:

4 cups Rhubarb,

chopped in 0,5 cm

250 ml Sugar

30 ml Butter, in blocks

Cake:

2 eggs, separated

250 ml Sugar

125 ml Water

250 ml cake flour

7.5 ml baking powder

1 ml Oryx Dessert Salt

125 ml Wheat bran

2,5 ml Ground cinnamon

5 ml Vanilla

Metode:


  • Set oven on 180˚C
  • Spray a 23cm cake tin with B-well Canola Baking Spray. 
  • Mix rhubarb and sugar together and pour into cake tin. 
  • Place butter blocks on top.
  • Whip egg whites until soft peaks. 
  • Add ½ of sugar and whip until meringue consistency.
  • Mix egg yolk and rest of sugar until light and fluffy. 
  • Add water and mix well.
  • Gently fold in dry ingredients so that there are no lumps.
  • Gently fold egg whites into mixture.
  • Pour over rhubarb and spread evenly.
  • Bake for 30-40 minutes or until cake tester comes out clean.
  • Let cool slightly.
  • Flip over to release cake and serve upside down.


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