Name: Rhubarb and ginger upside-down cake
Total time: 1 h 40 min
Yield: Serves 8-10
Ingredients: 200g unsalted butter, plus extra for the tin; 1 tbsp golden caster sugar; 400g rhubarb, trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb); 300g plain flour, sifted; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground ginger; 200g soft light brown sugar, sifted; 50g golden syrup; 2 balls of stem ginger in syrup, chopped into chunks, plus 1 tbsp of syrup from the jar; 100g white chocolate; 2 eggs; 200ml whole milk; thick clotted cream, to serve (optional)

200g unsalted butter
plus extra for the tin
1 tbsp golden caster sugar
400g rhubarb
trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb)
300g plain flour
sifted
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground ginger
200g soft light brown sugar
sifted
50g golden syrup
2 balls of stem ginger in syrup
chopped into chunks, plus 1 tbsp of syrup from the jar
100g white chocolate
2 eggs
200ml whole milk
thick clotted cream
to serve (optional)

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
step 6
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.