Rhubarb and ginger upside-down cake

1 HOUR 40 MINUTES | SERVES 8-10 | EASY

unsalted butter 200g, melted, plus extra for the tin golden caster sugar 1 tbsp rhubarb 400g, trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb) plain flour 300g, sifted baking powder 1 tsp bicarbonate of soda Ω tsp ground ginger 1 tsp soft light brown sugar 200g, sifted golden syrup 50g stem ginger in syrup 2 balls, chopped into chunks, plus 1 tbsp of syrup from the jar white chocolate 100g, finely chopped eggs 2 large whole milk 200ml thick clotted cream to serve, if you like

• Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm, deep, round springform cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar.

• Put the cut rhubarb at the bottom of the cake tin in a geometrical pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks.

• Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks, ginger syrup and white chocolate into the rest of the melted butter, and mix well.

• Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture.

• Fold the flour mixture into the liquid mixture until just combined. Pour over the rhubarb and bake for 1 hour or until risen and cooked through.

• Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Serve with a dollop of thick cream, if you like.

PER SERVING (10) 466 KCALS | FAT 23.1G SATURATES 14G | CARBS 56.9G | SUGARS 33.7G FIBRE 2G | PROTEIN 6.7G | SALT 0.4G