Recipe: Rhubarb upside-down cake
Good Food Week
Good Food Week
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Ingredients

  • RHUBARB UPSIDE-DOWN CAKE
  • 125 g butter, chopped, at room temperature
  • ¾ cup brown sugar, plus ½ cup extra
  • 2 cups chopped rhubarb
  • 2 eggs
  • 1 1/2 cups gluten-free self-raising flour
  • 1 teaspoon vanilla paste
  • 1 teaspoon lemon zest
  • 1/2 cup buttermilk
  • Whipped cream, to serve

Instructions

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