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Rhubarb, almond and polenta upside-down cake recipe

Rhubarb, Almond and Polenta Upside-Down Cake Recipe

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 10

Ideal for spring Sundays, but equally delicious any day of the week, this vibrant upside-down cake is one of our favourite ways to use seasonal rhubarb. Looking for more cake recipes? Look no further.
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Ingredients

  • 200g unsalted butter, room temperature, plus extra for greasing
  • 200g golden caster sugar, plus 2tbsp for sprinkling
  • 400g rhubarb, ends trimmed
  • 3 medium eggs, lightly beaten
  • 200g ground almonds
  • 100g polenta
  • 1 tsp gluten-free baking powder
  • 1 orange, zest only
  • 2 tbsp golden syrup
  • 500ml crème fraîche or clotted cream

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease the base and sides of a 23cm round loose-bottomed cake tin. Line the base with baking paper and grease the paper. Sprinkle 2 tbsp sugar over the base and arrange the rhubarb in a neat layer, trimming the stalks as needed and making sure they are tightly packed. Set aside.

Step 2

To make the sponge, use an electric whisk to beat the butter and sugar in a large bowl, until light and fluffy. Add the eggs, a little at a time, beating as you go. Using a large metal spoon, fold in the almonds, polenta, baking powder and zest.

Step 3

Spoon the mixture over the rhubarb, gently spreading it into an even layer, while trying not to move the rhubarb. Bake in the middle of the oven for 50 mins-1 hr, or until a skewer inserted into the cake comes out clean.

Step 4

Leave the cake to cool in the tin for 10 mins, sitting on a wire rack, then turn out onto a serving plate so the rhubarb is on top. Heat the golden syrup slightly in a small pan or in the microwave, then brush it over the rhubarb. Serve the cake warm or at room temperature, with a dollop of crème fraîche or clotted cream.

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