Rhubarb and Raspberry upside-down cake

Rhubarb and Raspberry upside-down cake

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Recipe for Kenwood by Jordan Rondel


  • 150g frozen raspberries
  • 2 long stems of rhubarb, washed and cut into 1cm chunks (about 80g)
  • 2 tbsp liquid honey
  • 200g butter, softened
  • 180g caster sugar
  • 4 organic eggs
  • 1 tsp vanilla extract
  • 150g ground almonds
  • 100g plain flour
  • zest and juice of 1 large lemon


  1. Preheat the oven to 180ºC fan bake. Line a 22cm cake tin with baking paper.
  2. First, scatter the berries and rhubarb pieces into the lined tin in an even layer. Drizzle with the honey.
  3. Next make the batter. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
  4. Beat in the eggs, one at a time, along with the vanilla.
  5. Gradually fold in the ground almonds and flour, then the lemon zest and juice.
  6. Spoon the batter gently over the fruit in the tin and spread out to the sides.
  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Tip: Allow the cake to cool for around 20 minutes before turning out upside down onto a serving plate.Serve warm with Greek yogurt. Store in an airtight container in the fridge for up to 3 days.

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