How to make Upside down Caramelised Rhubarb Tart

What's up everybody!

So rhubarb is in season and it's the perfect time to make this beautiful tart. I made this yesterday and it was so nice. I got the idea from Darina Allen's Ballymaloe Cookery Course cook

book from one of my favourite recipes upside down Caramelised banana tart but I thought what if I swapped the banana for rhubarb ? and it worked really well, so lets get too it.

Upside down Caramelised Rhubarb Tart

Serves 6-8

Ingredients;

Base

75g (3oz) butter,

45g (1 1/2oz) soft brown light sugar,

45g (1 1/2oz) caster sugar,

4-5 stalks of rhubarb,

a little freshly squeezed lemon juice (optional)

Topping

2 stalks of rhubarb and 50g of frozen raspberries,

2tbsp of crème fraiche,

1tsp vanilla essence,

175g (6oz) of caster sugar,

75g (3oz) butter,

2 eggs,

175g (6oz) self raising flour,

Method:

Preheat oven to 180C/350F/Gas 4

Half cook all of the rhubarb for 3 mins in boiling water to soften. Then strain and let cool.

Base:

Melt the butter in a saucepan or heavy tin, add the sugar and stir well to dissolve. In another oven proof pot, arrange the rhubarb in circles at bottom. Pour the mixture of butter and sugar over the arranged rhubarb and spread the mixture around the bottom of the pot with a spatula.

Topping:

In a bowl add the rhubarb, raspberries, crème fraiche and vanilla essence. Cream the butter, add the caster sugar and beat until fluffy. Add the eggs one by one and continue to beat well. Gently fold in the flour and rhubarb mixture.

Spread the topping evenly and carefully over the base mixture. Add cherries or pecan nuts in circles on top to taste (optional).

Bake for 45 to 50 mins or till golden brown and fully cooked.

Bye.