Rhubarb And Caramel Upside Down Cake

Go sweet and sour with this rhubarb and caramel upside-down cake.

The ingredient of Rhubarb And Caramel Upside Down Cake

• 1 cup caster sugar
• 1 bunch rhubarb trimmed cut into 15cm lengths
• 2 eggs
• 1 3 cup brown sugar
• 1 teaspoon vanilla essence
• 1 lemon rind grated
• 100g unsalted butter melted
• 1 cup self raising flour
• 2 tablespoon milk
• thick cream to serve

The Instruction of rhubarb and caramel upside down cake

• preheat oven to 180c or 160c fan grease and line a 20cm square cake pan
• place sugar and 1 2 cup water in a small saucepan heat on low stirring until sugar dissolves increase heat to medium and simmer for 8 10 mins without stirring until golden immediately pour into prepared pan arrange rhubarb over caramel
• using an electric mixer beat eggs sugar vanilla and rind together until pale and creamy add butter and beat until well combined fold through flour and milk alternately beginning and ending with flour place spoonfuls of batter over rhubarb and carefully smooth top taking are not to disturb rhubarb
• bake for 25 30 mins until cake springs back when touched invert onto a serving plate while still hot serve with thick cream

Nutritions of Rhubarb And Caramel Upside Down Cake

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