Rhubarb Upside Down Squares

I mean, you just need to find a quiet space with a cup of tea and take a few moments to enjoy this.

Why not experiment and change up the fruit.

Serves 9

Ingredients:

230g rhubarb, cut to fit shape of tin

145g butter, at room temp

15g Demerara sugar

50g dark brown soft sugar

75g caster sugar

2 eggs

1tsp. ground ginger

125g self raising flour

Method:

1). Preheat oven to 190C/Gas 5. Line a square " baking tin with parchment paper.

2). Put 20g of the butter into the lined tin and pop into the oven for a couple minutes to let it melt.

3). Once the butter has melted remove from the oven, swirl it around to coat the bottom of the tin and sprinkle evenly over the Demerara sugar.

4). Prepare the rhubarb simply by cutting it into batons. Place the rhubarb onto of the melted butter and sugar - the rhubarb should line the bottom of the tin.

Next beat the remaining butter and sugar together until pale and fluffy - this could take up to 5 mins.

5). Once the mixture is pale and fluffy add each egg at a time, beating well after each addition.

6). Add the ground ginger and sieved flour. Fold into the mixture. Pour into the tin and ensure the misture is evenly spread atop the rhubarb.

7). Pop into the oven for 40-50mins. This will vary depending on your cooking appliance so keep an eye on it. You will know it is ready when a skewer inserted into the mixture comes out clean.

8). Leave it to cool for a few mins in the tin and then turn out onto a cooling rack.

9). Slice and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 254

Fat (g): 15

Saturates (g): 8.9

Carbohydrates (g): 26

Sugars (g): 16

Protein (g): 3.4

The Sports Chef