Vegan ginger and rhubarb upside down cake
Rhubarb is now in season, a fruit that some people love and some people hate (they're wrong). This cake isn't the prettiest but in baking, as in life, it's often the overlooked plain Janes that are the real keepers.
As it's difficult to find flour at the moment I've given measurements for plain flour or self raising flour in case you can only find one type.
400g rhubarb, cut into 1cm x 4cm pieces
100g light brown sugar
75g chopped stem ginger (about 5 pieces)
300ml plant milk
2 tsps vanilla extract
10ml white wine or cider vinegar
20ml syrup from the stem ginger
250g vegan butter or margarine
300g caster sugar
3tsp ground cinnamon
1/4 tsp salt
350g self raising flour
OR 350g plain flour mixed with 2tsp baking powder & 1 tsp bicarbonate of soda
Preheat the oven to 170 degrees C and grease the bottom and sides of a 10 inch loose bottomed or springform tin. The tin should be at least 2 inches deep. Line the base of the tin with greaseproof paper. Place the tin on a large tray to catch any juice from the rhubarb that might leak out during baking.
Mix the rhubarb, ginger, light brown sugar and cornflour in a bowl and set aside for the topping.
Mix the milk, vanilla extract, vinegar and syrup and set aside. Sieve the flour, salt, and cinnamon into a large bowl plus the baking powder and bicarbonate of soda (if using).
Cream the butter/margarine with the caster sugar until the mixture is light and fluffy. Add the milk mixture, then the flour mixture, to the creamed butter and sugar.
Place the chopped rhubarb mix in the bottom of the tin in a pattern, then spoon the cake batter on top and smooth it out.
Bake for about an hour until a skewer inserted into the cake comes out clean.
Let the cake cool for 15 mins, then place a large flat plate over the tin and turn it over, so the rhubarb is now on top. Don't leave the cake in the tin for too long or else it will be difficult to remove. Carefully peel the greaseproof paper off the top of the cake.