Cake 27, Rhubarb Upside-Down Cake

This is another recipe from "500 Cakes" (thanks Emma :D)

Rhubarb Upside-Down Cake

230g fresh rhubarb, cut into about 5mm thick pieces (I used 3 massive stalks from the plant in the garden - they weren't pink, but the cake still turned out fine)
3 Tb caster sugar
80g butter, at room temp
240g caster sugar (I only used about 2/3 of this amount, it seemed excessive...)
2 eggs
3 Tb ground almonds (I used this, then the rest of the 70g packet instead of some of the flour)
110g self-raising flour

Preheat oven to 180C and line a 20cm tin.
Toss the rhubarb in the first measure of sugar so that it's coated thoroughly. Arrange in the base of the tin.
Beat butter and sugar together, then beat in eggs one at a time. Stir in the almonds, then fold in the flour.
Spoon this onto the rhubarb, and spread evenly.
Bake for about 40 minutes until risen and golden.
Cool in tin for about 5mins, then cool on a wire rack.

I'm going to say this is Cake 7

Cake 7 is an upside down cake, with pineapple rings on the top/bottom. I used a recipe from Parkvale Kindergarten Cookbook, a treasure trove of delights. I can't wait to try "Whiskey Mac" cake (kindy-appropriate?), Weetbix cake (which sounds simply awful), and there are some great drinks recipes at the back, for homemade "Kahlua" and "Baileys". I'll post the recipes for these at the end, they sound delish. Mm mm mm. Oh yeah, and "Gherkin Spread" unsurprisingly fell into the "?!" category of the cookbook. Anyhow, I used the "Wonder Cake" recipe, with a few alterations.

Wonder Cake

1 cup flour
2 tsp baking powder
pinch salt
1 cup sugar
2 Tb butter, melted
2 eggs
(1/2 cup) milk (they've omitted the amount of milk required, but I think about 1/2 a cup should be right)
1 tin pineapple slices

Preheat the oven to "fairly hot" (I did mine at 190 C, but 180 would probably be okay).
Sift the flour and baking powder into a bowl, stir in salt and sugar.
In a separate bowl, combine the butter, eggs and milk, and mix well.
Pour into dry ingredients and mix thoroughly (the recipe recommends mixing for 5 mins, but I really couldn't be bothered).
Line a cake tin with baking paper, and lay the pinapple slices in the base.
Pour over the cake mix, and bake for about 30-45 mins.

This is a pretty easy mix, and it turned out super ace. I think it's best when hot. The cake itself isn't too sweet, so the pineapple works pefectly as a super sweet topping.



"Kahlua" (Glenys Robertson)

3 cups sugar

2 cups water

6 Tb Gregg's instant coffee

1 cup cold water

2 tsp vanilla

Put sugar and 2 cups water into a saucepan and dissolve, simmer for 10 mins. Mix the coffee with the cold water and vanilla, then add to the saucepan. Let it cool and add half a bottle of vodka. [I like how this is omitted from the ingredients list] Stir well. You need to leave it for 3 weeks.

"Baileys" (Katrina Paton)

1 tin condensed milk

300ml fresh cream

2 eggs

1 Tb chocolate topping (I think she means ice cream topping)

1 tsp glycerine

1 cup scotch whiskey

coconut essence to taste

Blend all together, bottle and chill in fridge. Shake well before use.

I think what concerns me the most is that two different boozy mothers of toddlers sent these in.