After binge watching Season 5 of The Great British Bake Off this week, I’ve been itching to get back in the kitchen and do some baking. I was going to attempt to create a peach tea cake but when I spotted the rhubarb at my local markets I knew I needed to make the most of this cooler weather and make an upside down cake and serve it with custard.

And when Dad goes back for seconds and takes the leftovers home, you know you are onto a good thing!

Here is a recipe that I’ve slightly modified from the Australian Women’s Weekly

Pear & Rhubarb Upside Down Cake

125g butter, room temperature, chopped
¾ cup brown sugar, plus ½ cup extra
2 cups rhubarb, chopped
1 pear, peeled, cored and sliced lengthways
2 eggs
1 cup flour
1.5 teaspoons baking powder
1-2 teaspoons ground ginger
1/3 cup cream

1. Pre-heat oven to 180c and line a lightly greased, 20cm cake tin with baking paper.
2. Add 60g of butter and the sugar to a small saucepan. Stir over a low heat until butter has melted and mixture is smooth. 2-3 minutes. Pour mix into the cake tin, making sure the base is covered. Lay slices of pear on-top of mixture. This will form the top of the cake so arrange in a decorative way for that wow factor. Top with the chopped rhubarb.
3. Beat remaining butter and extra sugar until pale and creamy. Beat in eggs, one at a time, incorporating well after each addition. Fold in sifted flour, baking powder and ginger. Stir in the cream. The mixture will be a thick batter. This is ok as the fruit will stew while the cake is baking and add more moisture.
4. Spoon batter on-top of fruit, smoothing the top. Bake for 40-45 mins until cake is cooked. Test with a skewer. When the skewer pulls out clean the cake is done. Cool in tin for 5-10mins then turn out on to serving plate. Serve with cream or custard.

It’s as simple as that.

You could do this with other flavour combinations as well. Banana & blueberry, Apple and cinnamon.

Happy Baking xoxo