Falcon Enamelware X Big Green Egg Oven To Table Dish

Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake

Falcon Enamelware X Big Green Egg Oven To Table Plate
By Chantelle Nicholson

A simple summer dessert, baked in enamelware and topped with charred rhubarb and caramelised strawberries

OVERVIEW

This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Dish. The dish’s heat resistance makes it perfect for baking the cake in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.

Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake | Chantelle Nicholson | Falcon Enamelware | baking | Big Green Egg Recipes

MAKE THE BATTER

Start by making the cake batter. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour and baking powder.

CHAR THE RHUBARB

Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with a Cast Iron Searing Grid at the upper level. If not, install a Cast Iron Searing Grid. The target temperature is 200°C.

Grill the whole stalks of rhubarb until lightly charred, remove, then chop into 1.5cm pieces.

Remove the grid and switch your EGG to an indirect setup. If you’re using the Dual Zone System, install 2 x Half Moon Ceramic Deflectors at the lower level of the Basket and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid.

Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake | Chantelle Nicholson | Falcon Enamelware | baking | Big Green Egg Recipes Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake | Chantelle Nicholson | Falcon Enamelware | baking | Big Green Egg Recipes

BAKE THE CAKE

When the EGG has come back to temperature, place the butter and sugar into the bottom of the dish. Allow to caramelise lightly then add the rosemary. Once bubbling, add the rhubarb and strawberry halves. Cook for a couple of minutes, then top with the batter. Bake for 20-25 minutes, until the top is no longer sticky to touch. Remove from the EGG.

Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake | Chantelle Nicholson | Falcon Enamelware | baking | Big Green Egg Recipes

To serve, place a larger board or plate on top of the dish. Holding tightly, turn over. Allow to sit for a minute then remove the pan. Serve with cream, custard, ice cream – or all three!