Rhubarb and Elderflower Upside down Cake

A tea-loving treat

Feeds 6-8


  • 225g softened, unsalted, butter
  • 225g castor sugar
  • 225g self-raising flour
  • ½ tsp bicarb
  • 4 free range eggs (ideally at room temp)
  • 60ml whole milk
  • 100g sugar
  • 4 sticks rhubarb
  • 2 tea bags elderflower cordial
  • *3 English Tea Shop white tea, blueberry and elderflower tea bags
  • 50g chopped pistachio
  • 50g crème fraîche


  • Make the rhubarb compote, cut the rhubarb into 1inch pieces, put in a pan with 1 open tea bag, sugar, elderflower cordial and a dash of water
  • On a gentle heat bring to a simmer and then take off the heat and allow to stand for 5-10 minutes
  • Drain off the liquid and keep aside, and allow the rhubarb to cool
  • Line a 10inch cake tin with greaseproof paper on the bottom and around the sides
  • Make the cake, cream the butter, tea leaves from 2 tea bags and sugar until light and fluffy
  • Add in the eggs slowly
  • Sieve in flour and bicarb and gently fold into the mix
  • Add milk until the batter is a slow dropping consistency
  • Spread the rhubarb evenly on the bottom of the tin
  • Gently spoon over the cake mix to cover the compote
  • Cook for 20minutes at 160 and then turn down the oven to 150 for another 20 minutes or until a skewer comes out clean
  • Allow the cake to rest for 10-15 minutes
  • In the meantime, reduce the syrup, place the rhubarb syrup in a pan on a low heat and gently reduce until it is thick and glossy
  • Turn the cake out onto the plate, board or cake stand you are serving it on and brush over the syrup. Sprinkle on the pistachio and any other garnish
  • Serve with a cup of tea and a dollop of crème fraiche
  • Enjoy!

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