Rhubarb and ginger cake
This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge!
Ingredients
- 340g rhubarb
- 55g crystallised ginger
- 100g wholewheat flour
- 100g unbleached white flour
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 110g butter
- 110g muscovado sugar
- 60ml black treacle or molasses
- 2 tbsp milk
- 2 eggs
Method
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Step 1
Preheat oven to 180°C/Gas 4. Remove any remaining leaf on the rhubarb plus any brown areas around the 'hoof ' of the stem (although the white part is fine, and indeed relatively sweet). Rinse and dice into 1cm pieces. Chop the crystallised ginger up quite finely.
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Step 2
Mix together the flour, bicarbonate of soda and ginger powder. Add the chopped rhubarb and ginger to this and stir.
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Step 3
Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and eggs into the cooled mixture, which can then be incorporated into the flour etc. Mix well.
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Step 4
Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook). Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking. Bake for 30-60 minutes.