Rhubarb and ginger loaf cake - recipe

Ingredients

Recipe , Cake 2 , Rhubarb , Loaf , Ginger

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1

Heat the oven to 180°C (fan 160°C, gas mark 4). Grease a 900g/2lb loaf tin.
2
Wash the rhubarb, remove any fibrous skin and cut into 2 cm lengths. Sprinkle over 2 tbsp plain flour and toss to coat the rhubarb.

For this step you'll need:
- 350g Rhubarb
- 2 tbsp Plain white flour
3
Sift the remaining plain flour into a large mixing bowl with the wholemeal flour, sugar, baking powder, salt and ginger.

For this step you'll need:
- 200g Plain white flour
- 75g Plain wholemeal flour
- 150g Unrefined golden caster sugar
- ½tsp Baking powder
- pinch Salt
- 1 tbsp Ginger (ground)
4
Melt the butter in a pan, whisk in the egg and milk and stir into the flour mixture. Fold in the ground almonds and rhubarb and pour into the loaf tin.

For this step you'll need:
- 75g Butter (unsalted)
- 1 Egg(s) (free range)
- 200ml Milk
- 60g Almonds (ground)
5

Bake for 60 – 70 minutes. Leave to rest in the tin for 10 minutes before turning out.

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