Stem Ginger & Rhubarb Upside Down Cake

• 250g margarine
• 250g self raising flour
• 4 eggs
• 1 small jar stem ginger
• 400g pink forced rhubarb chopped

Method

Set up the grill for indirect medium low heat (165c)

Cream the margarine & sugar, then beat in the eggs. Next mix in the self raising flour.

Finely chop all the stem ginger and mix into batter. Be sure reserve the syrup for next step.

Pour the ginger syrup into bottom of baking vessel (cast iron pan works great) add chopped rhubarb and spoon over the batter and bake for 40 minutes.

Check with a skewer that the cake is cooked through, remove from heat and turn out onto a plate.

Serve with clotted cream or creme fraiche!