Rhuburb Upside Down Cake

* Exported from MasterCook II *

Rhuburb Upside Down Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Cakes
Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 grams Butter or sunflower marg.
100 grams Light muscovado sugar
1/4 teaspoon Ground cinnamon
650 grams Rhubarb
175 grams Self raising wholemeal flour
75 grams Sunflower margerine
2 tablespoons Ground almonds
1 Egg yolk

Preparation: cut the rhubarb into 2.5cm lengths.
1. Preheat the oven to 200C/400F/Gas 6.
Place the butter, half of the sugar and the cinnamon in a pan and cook for 2
minutes.
Arrange the rhubarb over the case of a 20cm greased and base lined cake tin,
leaving a border around the edge. Pour over the cinnamon mixture.
2. Sift the flour into a bowl and rub in the fat. Stir in the ground
almonds and remaining sugar and mix to a soft dough with the yolk and two
tablespoons of cold water.
3. Roll out the dough to the same diameter as the tin and lay over the
fruit. Bake for 30 minutes until the cake is golden. Leave in the tin for 5
minutes, then turn out. Serve warm with Fromage Frais.


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