Simple Upside Down Rhubarb Cake – Whole Wheat Flour

What you need:

Upside down rhubarb cake with 1847 whole wheat blend on

For the caramel:

57g (1/2 stick, ¼ cup) unsalted butter
75g (1/3 cup) dark brown sugar

For the cake:

300g rhubarb, trimmed
160g (1 cup) 1847 Run of the Mill Whole Wheat Flour
2 teaspoons baking powder
½ teaspoon baking soda
110g (1/2 cup) granulated sugar
57g (1/2 stick, ¼ cup) unsalted butter, room temperature
1 egg
2 egg whites
1 teaspoon vanilla
60mls (1/4 cup) whole milk

Buy 1847 Whole Wheat Flour

The Steps:

  1. Pre-heat oven to 350˚F.
  2. Grease the sides of a 9inch round cake tin.
  3. Heat the butter and brown sugar in a small pan over medium-high heat until the sugar has melted.
  4. Remove from the heat and pour into the prepared cake tin, making sure to cover the base evenly.
  5. Cut the rhubarb in the size/ shapes you want to cover the bottom of the cake tin. The rhubarb will shrink as it cooks so try to pack it fairly tightly.
  6. Combine flour, baking powder and baking soda in a small bowl.
  7. In a separate bowl (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and sugar together until pale and creamy.
  8. Add the egg, then the egg white, mixing to combine thoroughly after each addition.
  9. Add the vanilla and mix to combine.
  10. Using a rubber spatula, gently fold in the dry ingredients until just combined.
  11. Add the milk and mix until smooth.
  12. Pour over rhubarb/ caramel, gently smoothing the top with an offset spatula.
  13. Carefully tap the tin on a hard surface to settle the batter over the fruit.
  14. Bake at 350˚F for 30 minutes or until a toothpick inserted into the centre comes out clean.
  15. Cool on a wire rack for 5 minutes then invert onto another wire rack, picking out any pieces of fruit that stick (there are usually a few) and replacing them gently on top of the cake.
  16. Allow to cool before serving.
  17. Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
** Hint **
You can replace the rhubarb with approx 300g apples, peeled, cored and thinly sliced.
1847 Stone Milling whole wheat flour baked into rhubarb cake on