Rhubarb & Ginger Cake
Author: Jane Baxter, Riverford Field Kitchen
Recipe type: Dessert
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
- 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.
- Mix together the flour, bicarbonate of soda and ginger powder.
- Add the chopped rhubarb and ginger to this and stir
- 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.
- 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 at 180C (350F, gas 4).