Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Real Living recipe for rhubarb and orange upside down cake.

INGREDIENTS

8 rhubarb stalks
250g butter, at room temperature, plus a little extra to grease tin
1¼ cups caster sugar
2 tbsp orange juice
2 tsp vanilla extract
1 tbsp finely grated orange zest (from about 2 oranges)
3 eggs, at room temperature
1 cup firmly packed almond meal
1 cup self-raising flour
½ cup milk
Icing sugar, for dusting
Double cream, to serve

Equipment
Scissors
Fine grater
22cm high-sided round cake tin (don't use a springform tin)
Baking paper
Food processor
Foil
Metal skewer
Wire rack

METHOD

1. Prep tin Preheat oven to 180°C (160°C fan). Trim rhubarb stalks to fit cake tin. Grease tin and line with baking paper (make a circle for the base and a collar, trimmed to fit, for the sides). Sprinkle 2 tbsps of the sugar and the orange juice in base of lined tin. Place trimmed rhubarb stalks flat side down into tin. Ensure they are packed as tightly together as possible.

2. Make cake mix Add butter, remaining sugar, vanilla, zest, eggs, almond meal, flour and milk in bowl of food processor and blitz to combine. Top rhubarb layer with cake mixture.

3. Bake cake for 60 mins, then cover with piece of foil and continue to cook for a further 30 mins or until skewer inserted into centre of cake comes out clean. Remove from oven and allow to cool slightly in tin. While still warm, carefully turn cake out onto wire rack and allow to cool completely. The colour of the rhubarb will intensify as the cake cools.

4. Serve Dust cake with icing sugar and serve with a generous dollop of double cream. Yum!

This has to be the perfect pud: sticky, sweet and oh-so scrumptious. And it's a cinch to make, too!