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peach and rhubarb upside down cake with peaches and rhubarb pieces.

Peach and Rhubarb Upside Down Cake

Janice Pattie
The perfect dessert cake, it can be eaten as warm or cold as a dessert with cream, yogurt, custard or ice-cream. It's also great with a cup of tea or coffee.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Baking, Dessert
Cuisine British
Servings 8
Calories 349 kcal

Ingredients
 

Topping

  • 4 peaches or nectarines
  • 1 large or two medium stalks of rhubarb thinly sliced
  • 25 grams butter
  • ½ teaspoon vanilla extract
  • 100 grams soft brown sugar

Cake

  • 125 grams softened butter
  • 125 grams soft brown sugar
  • 2 eggs beaten
  • 125 grams self-raising flour
  • 1 teaspoon baking powder

Instructions
 

For the topping

  • Melt 25 g (½ cup) butter and mix with 100 g (½ cup) soft brown sugar. Grease the sides and line the base of a 20cm (8 in) round cake tin and spread the butter and sugar mixture in the base of the tin.
    sugar and butter for peach and rhubarb upside down cake.
  • Skin 4 peaches by placing in a bowl and covering with boiling water. .
  • Leave for 30 seconds, then lift out the peaches with a slotted spoon, and the skin should slip off easily.
    removing skin from peaches.
  • Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
  • Wash 2 medium stalks of rhubarb and dry with kitchen paper. Finely slice the rhubarb and cover the peaches with the slices.
  • Place the rhubarb slices in a single layer over the peaches.

For the cake

  • Place 125 g (½ cup) softened butter, 125 g (½ cup) soft brown sugar, 2 eggs, 125 g (½ cup) self-raising flour and 1 tsp of baking powder into a bowl.
  • Beat well with an electric mixer for about 2 minutes until well blended.
  • Spoon the mixture over the peaches and rhubarb.
  • Smooth the top.
  • Bake at 160℃ fan/180℃/350 ℉ for 35 minutes. Test with a skewer, the cake is done when the skewer placed into the centre of the cake, comes out clean.
  • Leave to cool in the tin for 10 minutes then invert the cake onto a serving plate and remove the parchment paper.
  • Serve warm or at room temperature with extra sliced peaches and custard, whipped cream, Greek yogurt, or vanilla ice cream.

Notes

Serve as dessert with cream, custard or ice cream, or serve as a cake with tea or coffee. 

Nutrition

Calories: 349kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 147mgPotassium: 197mgFiber: 2gSugar: 35gVitamin A: 779IUVitamin C: 4mgCalcium: 43mgIron: 1mg