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- Rhubarb, Almond and Polenta Upside-Down Cake Recipe
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Search results for 400 g of rhubarb, ends trimmed
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Ingredients
- 200 g of unsalted butter, room temperature, plus extra for greasing
- 200 g of golden caster sugar, plus 2tbsp for sprinkling
- 400 g of rhubarb, ends trimmed
- 3 medium eggs, lightly beaten
- 200 g of ground almonds
- 100 g of polenta
- 1 tsp of gluten-free baking powder
- 1 orange, zest only
- 2 tbsp of golden syrup
- 500 ml of crème fraîche or clotted cream