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Up-side down rhubarb & hazelnut cake

  • 0:30 Prep
  • 1:10 Cook
  • 10 Servings
  • Advanced


  • Melted butter, for greasing
  • 100g (2/3 cup) hazelnuts
  • 250g unsalted butter, cubed, at room temperature
  • 220g (1 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 4 large (59g each) eggs, at room temperature
  • 250g (1 2/3 cups) plain flour
  • 3 teaspoons baking powder
  • Thick cream, natural yoghurt or ricotta cream (see notes), to serve


  • 125g unsalted butter, cubed
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 bunch (about 14 stalks) rhubarb, trimmed, cut into 5cm lengths


  • 1
    Preheat oven to 170C. Brush a deep, round 22cm cake pan with melted butter to lightly grease. Place the hazelnuts on a baking tray and toast in preheated oven for 8-10 minutes or until aromatic. Remove from oven and cool.
  • 2
    Meanwhile, to make topping, combine butter and brown sugar in a saucepan and stir over medium heat until well combined and mixture boils. Remove from heat and pour into prepared cake pan to cover base. Arrange rhubarb over caramel. Set aside.
  • 3
    Place toasted hazelnuts in bowl of food processor and process until freely ground. Set aside. Beat butter in a medium bowl with an electric mixer or hand beaters on high until smooth. Add caster sugar and vanilla and beat, scraping down sides of bowl, until very pale (almost white) and creamy.
  • 4
    Add eggs one at a time, beating well after each, and scraping down sides of bowl until light and well combined. Sift together flour and baking powder. Fold flour mixture and reserved hazelnuts into butter mixture with large metal spoon until combined.
  • 5
    Spoon cake mixture evenly over rhubarb in cake pan and carefully smooth the surface. Bake in preheated oven for 70-75 minutes or until cooked through and a skewer inserted into centre of cake comes out clean. Stand in pan for 5 minutes. Turn onto a serving plate. Serve warm or at room temperature with cream, yoghurt or ricotta cream.

Source: taste.com.au


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