Rhubarb & Sage Upside-Down Cake
  • 4-5 rhubarb stalks (250g peeled)
  • 90g honey
  • 100g butter
  • small handful of fresh sage
  • 180g spelt wholemeal flour
  • 1 tsp baking powder
  • pinch of salt
  • 30g raw cane sugar
  • 1 egg
  • 150ml milk
  1. Preheat oven to 190°C. Line a baking tray with baking paper and spread sage leaves on the base. Peel rhubarb stalks and cut them to 2-3cm pieces. Melt 20g butter and honey in a pan and add rhubarb. Let it simmer on low heat for a few minutes, stirring occasionally, and remove from heat when rhubarb starts to fall apart. Rhubarb should still be firm.
  2. Meanwhile mix together flour, baking powder, pinch of salt and sugar in a bowl. Cut remaining butter into pieces and crumble with the mixture. Then add milk and egg and mix together to a viscous dough.
  3. Pour rhubarb mixture into the baking tray and spread evenly. Then spread the dough on top and spread evenly, too. Bake for 25-30 minutes until the top is lightly browned. Let it cool down for a few minutes and transfer to a plate by turning the cake upside down (put the plate on the baking tray and flip around). Serve with fresh cream, ice cream or enjoy purely.
Recipe by piroggi at https://piroggi.com/rhabarber-salbei-kuchen