Rhubarb And Blended Berry Upside Down Cake

serve this scrumptious rhubarb and combined berry upside down cake with a dollop of creme fraiche or double cream

The ingredient of Rhubarb And Blended Berry Upside Down Cake

  • 20g butter softened
  • 1 four cup 55g caster sugar
  • three bunches rhubarb ends trimmed
  • 150g butter extra softened
  • 1 cup 220g caster sugar more
  • 1 teaspoon vanilla bean paste
  • three coles australian free range eggs
  • 1 1 4 cups 185g self elevating flour
  • 1 2 cup 75g simple flour
  • 1 cup 120g almond meal
  • half of cup 140g greek fashion yoghurt
  • 1 half of cups 225g frozen combined berries

The Instruction of rhubarb and blended berry upside down cake

  • ufeffpreheat oven to 160c grease a 20cm base dimension rectangular cake pan and line the base and sides with 2 layers of baking paper spoon dollops of butter calmly over base of the lined pan sprinkle with 2 tbs of sugar arrange rhubarb in a diamond sample over the sugar trimming to fit and reserving extra sprinkle with remaining sugar finely chop the reserved rhubarb
  • use an electric powered mixer to overcome the greater butter greater sugar and vanilla in a huge bowl till faded and creamy add the eggs 1 at a time beating nicely after every addition stir within the mixed flour almond meal and yoghurt in alternating batches stir inside the berries and chopped rhubarb spoon over the rhubarb within the pan smooth the surface
  • bake for 1 hour or until a skewer inserted inside the centre comes out clean set apart inside the pan for 10 minutes before turning onto a plate cut into slices serve warm or at room temperature

Nutritions of Rhubarb And Blended Berry Upside Down Cake

fatContent: 279 152 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 20 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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