Apr 242014
Rhubarb & Ginger Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
The stem of a large perennial plant thought to be native to Tibet, rhubarb is technically a vegetable, though it is used as a fruit. The leaves are said to be poisonous. Rhubarb is delicious in jams, fools and crumbles, particularly when accompanied with ginger and a fair amount of sugar.
  • 100g (4oz) wholewheat flour
  • 100g (4oz) unbleached white flour
  • ½ tsp bicarbonate of soda
2 tsp ground ginger
  • 110g (4oz) butter
  • 110g (40z) muscovado sugar
  • 60ml (2floz) black treacle/molasses
2 tbsp milk
  • 2 eggs
55g (2oz) crystallised ginger
340g (12oz) chopped rhubarb
  1. 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).
  2. Rinse and dice into 1cm pieces.
  3. Chop the crystallised ginger up quite finely.
  4. Mix together the flour, bicarbonate of soda and ginger powder.
  5. Add the chopped rhubarb and ginger to this and stir
  6. 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.
  7. Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook).
  8. Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking.
  9. Bake for 30-60 minutes at 180C (350F, gas 4).

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