When I was a child growing up in Ireland, we used to do our bake for the week every Saturday morning, like a lot of other Irish households at the time. We would make soda bread, cinnamon rock buns, scones, some sort of oat cookie, and always a delicious cake to be had over the weekend. Every few weeks, the cake would change to adjust to what was growing in the garden, and during spring and summer, we would make a delicious upside-down rhubarb cake. I have adjusted the recipe slightly over the years, and I’ve added in crystallised ginger, which gives a wonderful sweetness and zing to the rhubarb. If you don’t have rhubarb, you can make this with soft fruits, pears, apples, and even oranges. I love to…
