Classic French Rhubarb Upside-Down Cake with Crème Fraîche
A stunning spring dessert featuring tender pink rhubarb caramelised beneath a buttery French-style sponge. Served with a dollop of tangy crème fraîche for the perfect balance of sweet and sour.
Ingredients
- 400g fresh rhubarb, trimmed and cut into 8cm lengths
- 200g caster sugar, divided
- 80g unsalted butter, softened, plus 30g for the topping
- 3 large eggs, room temperature
- 150g plain flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 60ml whole milk
- Zest of 1 lemon
- 200g crème fraîche, to serve
- 2 tbsp icing sugar, for dusting
Instructions
Preheat the oven to 180°C (160°C fan). Grease a 23cm round cake tin with butter and line the base with baking parchment.
Melt 30g butter in a small saucepan, then pour into the prepared tin. Sprinkle 60g caster sugar evenly over the melted butter.
Arrange the rhubarb pieces in a single layer over the sugar, placing them snugly in parallel lines or a fan pattern.
In a large bowl, beat 80g softened butter with the remaining 140g caster sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Sift together the flour, baking powder, and salt. Fold the dry ingredients into the batter in three additions, alternating with the milk, beginning and ending with the flour.
Carefully spoon the batter over the arranged rhubarb and spread evenly with an offset spatula, taking care not to disturb the fruit.
Bake for 40-45 minutes until the cake is golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes, then run a knife around the edges and invert onto a serving plate.
Dust with icing sugar and serve warm or at room temperature with a generous spoonful of crème fraîche.
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