Rhubarb and Elderflower Upside down Cake

Feeds 6-8

Ingredients:

• 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

Method: 

• 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!