rhubarb and ginger upsidedown cake
250g rhubarb (frozen is fine)
150 g demerara sugar
200 g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground ginger
2 large eggs
125 g sugar
200 ml milk
75 ml vegetable oil
Using a pan that is suitable for both hob and oven, approx 22cm across; heat the
topping ingredients gently until the sugar has dissolved and the juices begin to
run. It will look quite wet. Set aside
Preheat the oven to 200/180 fan.
Sieve the flour, bicarbonate of soda, and baking powder together.
Mix the remaining ingredients together, then pour into the dry ingredients and stir
quickly. Pour over the blueberry mixture, and then put the pan into the oven and
cook for 30 minutes.
Let the cake cool in the pan, (but not too much or it will stick) then place a plate
over the top and invert.