This delightful Rhubarb and Ginger Upside-Down Cake blends tart rhubarb with the warmth of stem ginger for a beautifully moist dessert. The caramelized topping gives it a stunning glossy finish, making it perfect for any special occasion or weekend treat.
FULL RECIPE
Ingredients
- 250g rhubarb, trimmed and cut into 4cm lengths
- 3 balls stem ginger in syrup, finely chopped
- 2 tbsp stem ginger syrup
- 100g light brown soft sugar
- 175g unsalted butter, softened (plus extra for greasing)
- 175g golden caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tbsp whole milk
Directions
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line the base of a 20cm round cake tin.
- In a small bowl, mix the rhubarb, chopped stem ginger, stem ginger syrup, and brown sugar. Spread evenly over the base of the prepared tin.
- In a large mixing bowl, cream the butter and caster sugar together until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Sift in the flour, baking powder, and ground ginger. Fold gently to combine.
- Stir in the milk to loosen the batter slightly.
- Spoon the cake mixture over the rhubarb layer and smooth the surface.
- Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes, then invert onto a serving plate to reveal the caramelized top.
- Serve warm or at room temperature. Optionally, pair with custard or crème fraîche.
Nutritional Information
- Calories: 340 kcal
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 43g
- Sugars: 29g
- Fiber: 1g
- Sodium: 0.3g
Flavor Profile
Rhubarb and ginger create a uniquely balanced flavor combination that is both vibrant and comforting. The tartness of rhubarb contrasts beautifully with the sweet warmth of stem ginger, producing a cake that excites the taste buds while offering a nostalgic, homey feel. The addition of ground ginger further enhances the spicy undertone, giving each bite a lingering zing.
Texture and Mouthfeel
This upside-down cake is known for its moist, tender crumb and luscious topping. The caramelized rhubarb softens during baking, creating a syrupy layer that sinks slightly into the cake. The sponge itself remains fluffy but rich, offering a satisfying mouthfeel. The contrast between the soft fruit and the springy cake makes it texturally dynamic and enjoyable.
Seasonality and Availability
Rhubarb is typically in season from early spring to late summer, depending on the variety and location. This cake is often enjoyed as a spring or early summer dessert, but thanks to the availability of frozen rhubarb, it can be made year-round. Stem ginger in syrup, a pantry staple in many baking households, ensures the ginger flavor can also be enjoyed regardless of the season.
Cultural Background
While rhubarb has long been used in British desserts such as crumbles and pies, combining it with ginger in a cake is a relatively modern twist. Upside-down cakes have their roots in American baking, traditionally made with pineapples. Adapting this technique to British ingredients like rhubarb offers a fusion of culinary traditions, blending nostalgia with innovation.
Ideal Serving Occasions
This cake is a showstopper when served at afternoon teas, spring garden parties, or Sunday roasts. Its glossy, vibrant top and appealing aroma make it ideal for special occasions, yet it is simple enough to enjoy as a weekday treat. Whether warm or at room temperature, it pairs wonderfully with tea, coffee, or a dessert wine.
Pairings and Complements
The cake is enhanced when served with a dollop of whipped cream, crème fraîche, or vanilla custard. For those who enjoy a sharp contrast, a spoonful of thick Greek yogurt adds tang and creaminess. A sprinkle of orange zest or a drizzle of citrus glaze can also elevate the flavors and introduce a refreshing twist.
Storage and Shelf Life
Rhubarb and Ginger Upside-Down Cake is best enjoyed fresh, especially while the top layer remains moist and glossy. However, it stores well in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Gently reheating slices before serving restores the texture and enhances the flavor.
Freezing Tips
This cake freezes moderately well. To freeze, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to three months. To serve, thaw at room temperature and optionally warm in the oven for a few minutes to revive its softness and aroma.
Health and Dietary Notes
While not a low-calorie dessert, this cake offers a better alternative to more heavily frosted or sugar-laden options. Rhubarb is low in calories and contains antioxidants, while ginger has known anti-inflammatory properties. Though the cake contains butter and sugar, portion control makes it suitable for a balanced diet when consumed occasionally.
Texture Customization
For those seeking a slightly denser cake, a touch of yogurt or sour cream can be added to the batter. Conversely, using buttermilk or extra milk makes the crumb more tender and light. For a crispier edge, bake in a cast-iron skillet instead of a cake tin.
Flavor Variations
The recipe lends itself to creative interpretations. Orange or lemon zest can be added for citrus brightness. A splash of dark rum or vanilla extract enriches the flavor depth. Some bakers include crushed nuts like almonds or hazelnuts for added texture. A cinnamon-ginger blend can be used for a spicier profile.
Presentation and Plating
When inverted, the cake displays a stunning ruby-red topping. For an elevated presentation, dust the edges with icing sugar or garnish with candied ginger slices. Serving it on a cake stand or a rustic wooden board adds charm and visual appeal.
Gluten-Free and Vegan Adaptations
To make the cake gluten-free, substitute the self-raising flour with a gluten-free blend and add a pinch of xanthan gum. For a vegan version, use dairy-free butter and replace eggs with a flaxseed or chia seed mixture. Non-dairy milk like almond or oat milk works well in place of whole milk.
Baking Tips and Techniques
Ensure the rhubarb is evenly chopped to promote uniform cooking and presentation. Don’t overmix the batter, as it can lead to a dense cake. Use room-temperature ingredients to ensure even blending. Greasing and lining the tin prevents sticking and helps maintain the integrity of the topping.
Child-Friendly Modifications
To make this cake more appealing for children, reduce the amount of ginger and increase the sweetness slightly. Consider using pink rhubarb for a more vibrant color. Serving with a scoop of ice cream can also make it more enticing for younger palates.
Historical Evolution
Upside-down cakes originated in the early 20th century, gaining popularity with the invention of canned pineapple. Over time, the technique was adapted globally, with local fruits like apples, plums, and rhubarb taking center stage. The ginger pairing reflects a more modern trend toward bold, spiced flavors.
Sustainability Aspects
Using seasonal rhubarb supports local agriculture and reduces carbon footprint. This recipe is also a great way to use up rhubarb that’s slightly past its prime. Additionally, buying stem ginger in jars minimizes food waste as it keeps well and can be used in multiple recipes.
Troubleshooting Common Issues
If the cake sticks to the pan, ensure the tin is well-greased and lined. Uneven browning may indicate hot spots in the oven; rotating the cake halfway through baking helps. If the rhubarb layer is too wet, it may be due to overripe or frozen fruit not fully drained—patting the rhubarb dry before assembling can help.
Community and Sharing
This cake is a conversation starter and frequently prompts nostalgia in those familiar with rhubarb desserts. Sharing it at family gatherings or community events often sparks storytelling and recipe swaps. Its approachable ingredients and elegant result make it an ideal dish to bring people together.
Conclusion
Rhubarb and Ginger Upside-Down Cake is more than just a dessert—it’s a celebration of flavor, texture, and tradition. Its balance of tart and sweet, coupled with a beautiful presentation, makes it a timeless favorite. Whether served at a festive table or enjoyed with a quiet cup of tea, it leaves a lasting impression. The adaptability and elegance of this cake ensure it remains a staple in modern home baking, appealing to both seasoned bakers and enthusiastic beginners alike.
