[azubah]

Has anyone tried rhubarb upside down pudding?
The same as pineapple upside down pud but with rhubarb?

I've just found some recipes and they put butter and sugar in the bottom with the rhubarb. I would prefer treacle, I think.

[Mrs Bee]

I think you might want to poach your rhubarb first.

Are you sure about the treacle? It is such a strong flavour I would worry about overpowering the delicate taste of the rhubarb. What about using golden syrup instead.

You could perhaps make the sponge with some powdered ginger and add some crystalise ginger.

[azubah]

Thanks, Mrs Ball.
I really meant golden syrup when I put treacle. We have always called golden syrup 'treacle'. I agree that black treacle would be too strong and look too dark.

I did try it today, and decided to follow a recipe I found which said to put sugar and butter in the bottom of a tin (I used marg and a pyrex dish) then I put the raw rhubarb cut into chunks and peeled, and a sponge mixture on top. OH declared that it was very nice, but I have eaten too much dinner so I have not tried it yet.
Rhubarb contains a lot of water, so using dry sugar is probably the best. It tended to bubble up around the edges of the sponge, but has cooked nicely.

[Mrs Bee]

Glad it turned out well.

Have loads of rhubarb in the freezer at the moment, sadly not our own yet. That is pending.

So your post has  given me inspiration to  make one.

I often make a rubarb and ginger streusal cake and a crumble cake for my stall which sells well, may try the upside down cake next time I am out.

Thanks for the inspiration.