Jamie Oliver Rhubarb Upside-down Cake is made with ginger preserve, forced pink rhubarb, an orange, caster sugar, self-raising flour, baking powder, ground almonds, eggs, Greek yogurt, olive or sunflower oil, and a pinch of sea salt. This easy Jamie Oliver recipe creates a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Yoghurt Panna Cotta Recipe
- Jamie Oliver Gingerbread Cake
- Jamie Oliver Roasted Stone Fruit
🧡 Why You’ll Love This Rhubarb Upside-down Cake Recipe:
- Unique Taste: The mix of tangy rhubarb and sweet ginger preserve gives a special and tasty flavor.
- Moist and Rich: Greek yogurt and ground almonds make the cake moist and rich.
- Easy Ingredients: You probably have most ingredients in your pantry already.
- Looks Great: The cake looks beautiful with the rhubarb on top, making it a stunning dessert.
- Serve in Many Ways: Enjoy this cake with Greek yogurt or ice cream, perfect for any occasion.
🍊 Jamie Oliver Rhubarb Upside-down Cake Ingredients
- 3 tbsp ginger preserve
- 400g (14 oz) forced pink rhubarb
- 1 orange (zest and juice used separately)
- 180g (3/4 cup) caster sugar, plus 1 tbsp
- 180g (1 1/2 cups) self-raising flour
- 1/2 tsp baking powder
- 100g (1 cup) ground almonds
- 3 large eggs
- 180g (3/4 cup) Greek yogurt, plus extra for serving
- 80ml (1/3 cup) olive or sunflower oil
- Pinch of sea salt
🥮 How To Make Jamie Oliver Rhubarb Upside-down Cake
- Preheat the oven to gas 3, 170°C, fan 150°C. Line a deep 23cm (9 inch) spring-form round cake tin with baking paper.
- Prepare the base: Spoon the ginger preserve onto the base of the cake tin. Cut the rhubarb into lengths to fit the base of the tin and arrange them in a single layer.
- Make the batter: Zest the orange into a large mixing bowl. Add 180g of caster sugar, self-raising flour, baking powder, ground almonds, eggs, 180g of Greek yogurt, 80ml of oil, and a pinch of sea salt. Whisk everything together until smooth. Pour the batter over the rhubarb in the tin.
- Bake the cake: Place the cake in the oven and bake for 45 minutes to 1 hour until it is golden and a skewer inserted into the center comes out clean. Remove from the oven and let it cool in the tin for 10 minutes. Then, carefully release it from the tin.
- Make the orange syrup: Juice the orange into a small saucepan. Add 1 tablespoon of caster sugar and heat gently over low-medium heat until the sugar has dissolved. Simmer for a few minutes until the mixture is thick and syrupy.
- Flip the cake: Place an upturned plate on top of the cake and carefully flip it over. Peel away the baking paper. Drizzle the orange syrup over the cake.
- Serve: Leave the cake to cool slightly before slicing. Serve with a dollop of Greek yogurt, if you like. Serve it warm.
💭 Recipe Tips
- Use Fresh Rhubarb: Fresh pink rhubarb makes the cake taste great and look beautiful.
- Measure Ingredients Right: Measure everything correctly to get the best cake texture and flavor.
- Zest First, Then Juice: Zest the orange before juicing it to make it easier and less messy.
- Test with a Skewer: To check if the cake is done, insert a skewer in the center. It should come out clean.
- Flip Gently: Use a big plate and flip the cake slowly to keep it from breaking.
🍯 What To Serve With Rhubarb Upside-down Cake?
Rhubarb Upside-down Cake pairs well with vanilla ice cream, whipped cream, fresh berries, and a cup of hot tea. It also can be served alongside lemon sorbet, custard, caramel sauce, and a glass of dessert wine for a delicious treat.
🎚 How To Store Leftovers Rhubarb Upside-down Cake?
- Refrigerate: Store the cake in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the fridge before serving.
🥵 How To Reheat Leftovers Rhubarb Upside-down Cake?
- In The Oven: Preheat the oven to 150°C (300°F). Wrap the cake in foil and heat for 10-15 minutes or until warm.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds or until warm.
FAQs
Can I Use Frozen Rhubarb For This Recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using to avoid excess moisture in the cake.
Can I Substitute The Ginger Preserve With Something Else?
If you don’t have ginger preserve, you can use apricot jam or marmalade as a substitute.
What Type Of Yogurt Is Best For This Recipe?
Greek yogurt is recommended for its thickness and creaminess, which helps keep the cake moist.
How Do I Prevent The Cake From Sticking To The Pan?
Line the bottom of the spring-form pan with baking paper and lightly grease the sides with oil to prevent sticking.
Can I Make This Cake Gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend.
Try More Jamie Oliver Recipes:
Jamie Oliver Rhubarb Upside-down Cake Nutrition Facts
- Calories: 347kcal
- Fat: 17g
- Saturates: 3g
- Sugars: 25g
- Salt: 0.4g
- Carbohydrates: 38.2g
- Protein: 8g
- Fibre: 2.6g
Jamie Oliver Rhubarb Upside-down Cake Recipe
Description
Jamie Oliver Rhubarb Upside-down Cake is made with ginger preserve, forced pink rhubarb, an orange, caster sugar, self-raising flour, baking powder, ground almonds, eggs, Greek yogurt, olive or sunflower oil, and a pinch of sea salt. This easy Jamie Oliver recipe creates a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to gas 3, 170°C, fan 150°C. Line a deep 23cm (9 inch) spring-form round cake tin with baking paper.
- Prepare the base: Spoon the ginger preserve onto the base of the cake tin. Cut the rhubarb into lengths to fit the base of the tin and arrange them in a single layer.
- Make the batter: Zest the orange into a large mixing bowl. Add 180g of caster sugar, self-raising flour, baking powder, ground almonds, eggs, 180g of Greek yogurt, 80ml of oil, and a pinch of sea salt. Whisk everything together until smooth. Pour the batter over the rhubarb in the tin.
- Bake the cake: Place the cake in the oven and bake for 45 minutes to 1 hour until it is golden and a skewer inserted into the center comes out clean. Remove from the oven and let it cool in the tin for 10 minutes. Then, carefully release it from the tin.
- Make the orange syrup: Juice the orange into a small saucepan. Add 1 tablespoon of caster sugar and heat gently over low-medium heat until the sugar has dissolved. Simmer for a few minutes until the mixture is thick and syrupy.
- Flip the cake: Place an upturned plate on top of the cake and carefully flip it over. Peel away the baking paper. Drizzle the orange syrup over the cake.
- Serve: Leave the cake to cool slightly before slicing. Serve with a dollop of Greek yogurt, if you like. Serve it warm.
Notes
- Use Fresh Rhubarb: Fresh pink rhubarb makes the cake taste great and look beautiful.
- Measure Ingredients Right: Measure everything correctly to get the best cake texture and flavor.
- Zest First, Then Juice: Zest the orange before juicing it to make it easier and less messy.
- Test with a Skewer: To check if the cake is done, insert a skewer in the center. It should come out clean.
- Flip Gently: Use a big plate and flip the cake slowly to keep it from breaking.