Rhubarb Up-Side Down Cake Serves 6 500 g rhubarb, peeled and cut into 5-6cm pieces 1 pear, sliced 1 shot Grand Marnier 150g Butter (50 100g) 80g brown sugar 150g caster Sugar 3 eggs 250 g flour 2 tsp baking powder ½ tsp vanilla extract Preheat the oven to 160˚C. Line a ceramic dish with parchment paper. In a large pan, over medium heat, melt 50g of the butter and add the brown sugar. Cook for about 2-3 minutes or until the sugar start to caramelise lightly, then add the rhubarb pieces and pear.