rhubarb upside down cake

It must be about time for another recipe! 

Not even a remotely healthy one, it's true, but a very delicious one! 

This is so easy that our 13 year old Dj whips it up in no time flat. He is a very speedy lad in general, but really takes the cake when he's cooking (pun intended!)   

It's also very more-ish, especially when still warm and delightfully sticky.

 He's made this often during the summer months and although the rhubarb is coming to an end soon, it's not quite over yet and there's still the occasional cake coming from the kitchen. Sadly, I am also still refraining from grain and sugar but have fallen off my enforced abstinence wagon often enough to have tried several bites slices over the months......hmm, hows that for being truthful, my mother would be proud of me!!! 

Rhubarb Upside Down Cake

250gm fresh rhubarb, cut into 1 cm thick slices (about 6 stalks)

3 tablespoons caster sugar

80 grams butter, softened

240 grams caster sugar

2 large eggs

4 tablespoons ground almonds (almond meal)

110 grams self raising flour

Butter and greaseproof paper a 20 cm round cake tin. 

Mix the 3 tablespoons sugar with the rhubarb.

 Arrange rhubarb over the bottom of the tin. 

Cream the butter and caster sugar until light and fluffy then beat in the eggs one at a time.

Stir in the almond meal and fold in the sifted flour.

Spoon the batter over the rhubarb and spread out evenly.

Bake for about 35 minutes at 180 degrees or until a skewer inserted in the middle comes out clean. 

Leave to cool in the tin for 5 minutes and turn out onto a rack to cool.  

The Dj has made so many of them that now he just whips up a double batch and pours it into a larger rectangular cake tray to save time. When you turn the cake out the paper sticks to the sides of the cake but comes off the rhubarb pretty easily. 

The ones below were made with two different varieties - one, a nice red but less prolific rhubarb and the other with a greener and very bushy sort. 

When I get some time, I'd like to have a play around with the ingredients and see if I can come up with a grain free, sugar free version. The rhubarb needs quite a bit of sweetener so there would definitely be some stevia in there!! 

PS - it's extra delicious slathered with a blob of thick cream....mmmm!

(*Oh dear, I just had a feeling that I'd posted this recipe before..... and after checking, yes I have!!! Talk about a seniors moment!!!! 
After all the translating, I've decided to post it again anyway, slightly improved, I hope!!!) 

Wieder einmal ein Rezept!

Unser junger Dj hat schon denn ganzen Sommer diesen wahnsinnig guten Rhabarber Kuchen hergestellt.

Ganz schnell zum richten und nicht lang zum backen und so so fein zum essen..... überhaupt mit dicke sahne! 

Los geht's....

Gestürzter Rhabarber Kuchen 

250 gram Rhabarber, in 1 cm stücke schneiden  

3 Esslöffel feiner Zucker (Sandzucker?)

80 gram butter, Zimmer temperature 

240 gram Feiner Zucker

Zwei grosse Eier 

4 Esslöffel gemahlene mandeln

110 gram selbsttreibendes Mehl (oder Mehl mit backpulver)   

Eine 20cm runde Form mit fett und Backpapier anrichten.

Rhabarber und die 3 Löffel zucker gut vermischen und am Boden die form legen. 
Butter und Zucker cremig rühren und nach und nach 3 Eier untermischen.
Geriebene mandeln und gesiebtes Mehl dazu geben und leicht untermischen. 
Masse gleichmässig über denn Rhabarber verteilen.   
Bei 180grad Ofen circa 35 minuten, oder bis zu Stäbchenprobe,  backen. 

Etwas 5 Minuten in die Form kühlen lassen, dann auf einen Kuchenrost raus stürzen. Backpapier abnehmen und genießen, warm oder kalt!! 

Bis nächstes mal, viel spaß beim Backen!    

Die zwei Kuchen im untersten Bild würden gebacken mit zwei verschiedene Sorten rhabarber.... der einer grün und der zweite mit rot.