Rhuburb upside down cake

 
                          RHUBURB UPSIDE DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Cakes
                 Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25       g            Butter or sunflower marg.
  100       g            Light muscovado sugar
      1/4   ts           Ground cinnamon
  650       g            Rhubarb
  175       g            Self raising wholemeal flour
   75       g            Sunflower margerine
    2       tb           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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