Page 76 - K9News_Issue13_October2020_download_Neat

Rhubarb Upside Down Cake

Sponge Method
225g butter 1. The topping goes in first. Cream sugar and butter together
and spread over base of baking tin
225g golden caster sugar
2. Next arrange chopped rhubarb on top of sugar mix
225g self raising flour
3. Put butter, sugar, flour, baking powder, eggs and vanilla
1½ tsp baking powder
into mixing bowl
1½ tsp vanilla essence
4. Beat until smooth and creamy, pour into tin, on top of
4 eggs
rhubarb and spread evenly.
5. Bake for 40-50 minute at 180°C
Topping

75g butter If Rhubarb not your thing!.

75g brown sugar Swap it for any firm fruit such Delicious served warm,
as pineapple, peaches or with vanilla ice cream
banana

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K9 NEWS DIGITAL / OCTOBER 2020