This news may be pleasing to the ear, or not, however this Dangerously divine upside down rhubarb, orange and ginger cake by Holy Cow vegan recipes is completely plant-based.

As I have been recently indulging in some more cooking due to coronavirus lockdown, I came across this recipe online and decided it was the perfect way to use up our overgrown rhubarb in the back garden.

The creaminess of the rhubarb layer on top of the cake gives it that ‘guilty pleasure’ touch and pairs beautifully with the orange and ginger flavouring in the cake underneath.

In the original recipe, vanilla flavouring is added to the cake, however I highly recommend using orange flavouring instead to create the perfect match with the rhubarb. I did not have the candied ginger, and grated some fresh ginger instead which may have made it even more powerful. Instead of the sugar, I personally prefer to use agave syrup which, fear not, makes is sweet enough!

If you are less of a cake person and love your rhubarb, I recommend adding more rhubarb to have a thicker layer.

Not only is this easy to make, but it is also very versatile. Change up the flavourings even more, replace rhubarb with fruits of the season like apple and cinnamon, or pear.

Give it a try, plant-based or not, I promise you will not regret this one!

Full recipe: https://holycowvegan.net/vegan-rhubarb-ginger-upside-down-cake/