Rhubarb Upside Down Cake

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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

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Rhubarb upside down cake. Addition of yoghurt Greek makes it moisture and fulfilling. Great dessert but also a fantastic bite for breakfast. It goes so well with a good cup of coffee.  We have only few weeks of rhubarb season so let’s make the best out of it. 

Cooking Time: 1h

Serving: 8 servings

INGREDIENTS:

  • 2 large eggs
  • 1 cup of sugar
  • 1 – 2 tablespoons of vanilla sugar
  • 2 cups of wheat flour
  • 2 teaspoons of baking powder
  • 50 g of melted butter
  •  1 cup of Greek yogurt 
  • 3 pieces of rhubarb
  • 3 tablespoons of butter

INSTRUCTIONS:

RHUBARB

  1. Cut the rhubarb into pieces. Heat the sugar with butter in a pot. Once it becomes hot and brown, add the rhubarb and fry for 3 minutes (the rhubarb should soften slightly and be coated in a thick syrup).
  2. Preheat the oven to 180 degrees Celsius
  3. Place the rhubarb on the bottom of  baking dish.

BATTER

    1. Crack the eggs into a large bowl, add the sugar and vanilla sugar, and beat until fluffy.
    2. Add the yogurt, melted butter, flour and baking powder. Mix the ingredients briefly until they form a smooth batter.
    3. Spoon the batter onto the rhubarb and spread it gently. Place in the preheated oven and bake for about 30 -40 minutes, until the cake rises and the top lightly browns.
    4. Remove from the oven, release the springform sides, and invert the cake onto a platter.