Upside-down rhubarb and ginger cake from Rachel's Favourite Food at Home by Rachel Allen

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

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

  • Eat Your Books

    Can substitute sour milk for buttermilk.

  • Pamsy on July 01, 2020

    This was easy to make and a lovely end to a meal. Would be good for a Sunday lunch, as although it's called a cake, it's actually a pudding. I halved the ingredients (served 4) and used a small 6 inch base frying pan. No buttermilk so subbed with semi skimmed and used 1tsp ground ginger as opposed to root ginger. Because of the method, I assumed it would be like a tarte tatin (only with sponge rather than pastry) but in fact there was no free sauce, just a lovely very light cake. Baked for 30 mins, served with lightly whipped cream as recommended.

  • herbietea on December 31, 2011

    Page 28

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