This is a recipe for an upside-down-rhubarb cake with rhubarb-rosewater-syrup, which combines two of my favorite ingredients, just like the title of this blog!
It is delicious and it is best served directly out of the oven.
I found the recipe on the website ‘Cuisine’ from New Zealand and converted it to American measurements.
The original can be found here.”>http://cuisine.co.nz/cuisine.nsf/recipes/rhubarb-rosewater-upside-down-cake
For the rhubarb
3-4 rhubarb stems
2 tablespoons butter
2 tablespoons caster sugar
Cut the rhubarb on the diagonal into 3cm-thick slices and set aside. In a small saucepan, gently heat the butter and caster sugar until the mixture begins to caramelise. Pour into the base of the tin. Arrange the rhubarb in the base and set aside while you make the cake batter.
For the cake
1/2 cup butter
3/4 cup caster sugar
1 teaspoon vanilla extract (I have decided to replace the vanilla with lemon the next time, however vanilla gives it kind of a sweeter less fruity flavor)
2 eggs, separated
1 1/2 cups flour
1 1⁄2 teaspoons baking powder
1/2 cup milk
Preheat the oven to 355°F.
Beat the butter and sugar together until pale and fluffy. Add the vanilla extract then the egg yolks one at a time, beating well after each addition.
Sieve the flour and baking powder and add to the egg in 2 lots alternately with the milk.
Beat the egg whites to soft peaks then fold through the cake batter. Spoon the batter on top of the rhubarb and smooth down.
Bake for 50 minutes (you may want to place a baking tray at the bottom of the oven to catch any drips from the rhubarb). The cake should be firm to the touch.
Cool the cake for 5 minutes then run a knife around the sides of the tin and remove the side. Invert the cake on to a serving plate and remove the base and baking paper. Serve warm with the rhubarb and rosewater syrup.
Rhubarb & Rosewater Syrup
3/4 cup caster sugar
3/4 cup water
1 rhubarb stem, chopped
1 tablespoon rosewater
juice of 1⁄2 lemon
In a small saucepan heat the sugar and water until the sugar dissolves. Add the rhubarb and cook for 5 minutes. Strain through a sieve then add the rosewater and lemon juice.
Store the rest of the syrup in a jar in the fridge.
#rhubarb #rosewater #summercake #upsidedowncake #cakewithsyrup
Update: After baking the cake I saved the rest of the rhubarb and rosewater-syrup and this morning we put it on pancakes and it was divine! I think I will have to find a way to somehow make ice cream with this syrup, it just tastes so good!