Rhubarb and ginger cake - recipe

Ingredients

Recipe , Cake 2 , Rhubarb , Ginger

1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line a 24cm round tin.
2
Melt the butter in a frying pan over a medium heat. Stir in half the sugar, and cook for about 5 minutes. Remove from the heat and add the rhubarb and ginger.

For this step you'll need:
- 50g Butter (unsalted)
- 100g Unrefined light muscovado sugar
- 350g Rhubarb fresh, trimmed and cut into 2cm pieces
- 2 tbsp Stem ginger finely chopped
3

Pour this to the bottom of the prepared cake tin.
4
Mix together the flour, baking powder, bicarbonate of soda, salt and orange zest.

For this step you'll need:
- 200g Plain wholemeal flour
- 1tsp Baking powder
- 1tsp Bicarbonate of soda
- 1tsp Salt
5
Whisk the remaining sugar with the buttermilk, eggs and oil. Add the flour mix and mix well. Pour over the rhubarb and smooth the surface.

For this step you'll need:
- 100g Unrefined light muscovado sugar
- 200ml Buttermilk
- 2 Egg(s) (free range) medium sized
- 80ml Vegetable oil
6

Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool then invert on a serving plate. Serve warm with custard or cream.

⇐ Rhubarb and raspberry crumble

Raspberry roll ⇒