Dec 26th - Boxing Day in Australia
Plenty of rhubarb flourishing in the garden and plenty of strawberries as well. Thought I'd make this cake today to enjoy for afternoon tea with family. Delicious!
Rhubarb Berry Upside Down Cake
Ingredients
2 cups chopped rhubarb
1 cup berries (frozen or fresh)
2 ½ cups plain flour
2 ½ teaspoons baking powder
2 cups castor sugar
½ cup vegetable oil
1 cup milk
4 eggs
2 teaspoons vanilla
Method
Preheat oven to 180 C.
Grease a large cake tin and line with baking paper.
Add rhubarb and berries and 1 cup castor sugar to bowl. Set aside for 30 minutes.
In an electric mixer, whip the 4 eggs and 1 cup castor sugar until light and fluffy for about 3 minutes.
Add the flour and baking soda to the mixture.
Add oil, milk and vanilla.
Pour rhubarb and berries into base of cake pan and pour cake batter over top. Bang it on the counter a few times to remove air bubbles and bake for 35-40 minutes until a skewer inserted comes out clean.
Allow to cool for a few minutes and upend onto serving platter. Can be served warm or cold, with custard or cream.
