Rhubarb & ginger upside-down cake from Bake from Scratch Magazine, Jul/Aug 2020: Authentic Ireland Issue (page 25) by Clodagh McKenna

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bakerneta on December 30, 2020

    Bake in 10-inch Cuisinart saute pan. Substitute 1 tsp ginger in dry ingreds. for candied ginger. Macerate rhubarb in 2T brown sugar for one hour and strain. Bake for 38 minutes. Substitute smallest large eggs for medium - look for eggs around 54 grams. Use only 1/3 cup canola oil.

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