Rhubarb and pink peppercorn upside-down cake

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JustIngredients Pink Peppercorns

Prep Time

15 Minutes

Cook Time

55 Minutes




For the topping

50g Butter
125g Caster sugar
350g Rhubarb (cubed)

For the cake

200g Plain flour
1tsp Baking powder
1/2tsp Bicarbonate of soda
1 pinch Salt
60g Caster sugar
1tsp Pink peppercorns finely ground
200ml Butter milk
2 Medium eggs
27ml Sunflower oil

You will need

23 cm Round spring clip tin, lined with baking parchment



Set the oven to 180°C/350°F/Gas Mark 4.


For the topping: Melt the butter in a frying pan and add the sugar and 2tbsp water. Stir until the sugar has melted, then simmer gently until it starts to turn a pale golden colour. Add the rhubarb and stir well to coat. Remove pan from the heat. Spoon the rhubarb in a single layer over the base of the cake tin.


To make the cake: Sift the flour, ground ginger, baking powder, bicarbonate of soda and salt into a bowl. Stir in the sugar and peppercorns. Whisk together the buttermilk, eggs and oil and stir into the flour mixture. Pour over the rhubarb.


Bake the cake in the centre of the oven for 35-45 mins, or until it springs back when pressed in the centre. Remove cake from the oven and leave it to cool in the tin for about 10 mins. To serve, invert the cake on to a serving plate, remove tin and peel away lining paper. Serve warm with cream or custard.

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