Wholemeal rhubarb and ginger upside-down cake from Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants (page 52) by Gill Meller

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • corylavell on April 04, 2021

    I halved this and cooked it in a 6in/18cm round loose bottomed cake tin which worked really well. Suspect my tin choice was partly why I didn’t get a beautiful reveal of rhubarb stalks on the base. I used the thinnest maincrop stalks from the garden. Also, I don’t keep whole meal self raising around, so added a tsp (total) of baking powder. It was a delicious cake, especially with hot custard on for our cold Scottish outdoor Easter lunch.

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