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Rhubarb upside-down cake


4 cups Rhubarb, chopped in 0,5 cm

250 ml Sugar

30 ml Butter, in blocks


2 eggs, separated

250 ml Sugar

125 ml Water

250 ml cake flour

7.5 ml baking powder

1 ml Oryx Dessert Salt

125 ml Wheat bran

2,5 ml Ground cinnamon

5 ml Vanilla


Set oven on 180C

1 Spray a 23cm cake tin with B-well Baking Spray. Mix rhubarb and sugar together and pour into cake tin. Place butter blocks on top.

2 Whip egg whites until soft peaks. Add ½ of sugar and whip until meringue consistency.

3 Mix egg yolk and rest of sugar until light and fluffy. Add water and mix well.

4 Gently fold in dry ingredients so that there is no lumps.

5 Gently fold egg whites into mixture. Pour over rhubarb and spread evenly.

6 Bake for 30-40 minutes or until cake tester comes out clean. Let cool slightly

7 Flip over to release cake and serve upside down.

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