Rhubarb and Orange upside down cake – Willey’s Weekly Bake 193

Using something seasonal this week – Rhubarb! I love Rhubarb I think of it as like a sour sweet of the fruit world. I am still struggling to find ideas of things that I know Jake and I will manage to eat between us. I made this as a loaf cake as I didn’t want to do a large round one as we would never have got through it otherwise!

Ingredients

3 sticks of Rhubarb
1 Orange ( Zest and Juice)
175g Self Raising flour
150g Butter
150g Caster sugar
2 Eggs
2 tbsp of Milk
1tsp of Baking powder
25g Demerara sugar

Method

Pre heat the oven to 180 degrees celsius, line a loaf tin with baking paper and grease.
Cream together the butter and caster sugar until light and creamy.
Add in the eggs and half the flour and beat together, this will stop the eggs from splitting.
Then add the remaining flour, baking powder and the orange zest and beat together until fluffy, then add the milk to loosen.
Chop up the rhubarb into small pieces and place in the bottom of the tin, then sprinkle with the Demerara sugar. Then squeeze over the orange juice.
Spoon the cake mix into the tin and level.
Bake in the oven for 25 – 30minutes until golden brown on top.
Leave to cool in the tin for a few minutes then remove from tin and remove paper leaving it rhubarb side up.
Enjoy, even better served as a dessert with custard!