Baking with Herman: take 4 – Rhubarb and Ginger cakes.

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Mmmm Herman bake day was upon us again! Yes I know, another Herman post…. I promise I am working on other things, but they’re not quite done yet, so until then…. Bake-O-Rama. I think I will keep Herman going for about another month or so, but then I will probably be all Herman-ed out.

I think I need some inspiration…………… but in the absence of inspiration, I made Almond, Apple and Blackberry, and Rhubarb, Cinnamon and Custard (with extra custard this time!) cakes again, and with the rest of the Rhubarb? Well I figured I would do as usual when I want something tasty and whack a load of ginger in it!

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Rhubarb, Cinnamon, and Custard Herman Recipe

Ingredients

1 portion Herman

160ml oil
2 eggs
100g sugar
350g self raising flour
1tsp salt
200g Rhubarb, chopped into evenly sized chunks

150g Demerara sugar

3tsp ground ginger

Stem ginger in syrup, chopped.

Method

Put rhubarb, demerara sugar, and ginger into a heatproof bowl, and bake for 20 minutes in a 180C/350F oven. (note: I tried a bit of this with the leftover custard from the other cake…. Cor Blimey! Just about took my head off! However, diluted out into the cakes… it’s just enough to be yummy!)

Combine all other ingredients (including rhubarb) and pour into a lined tin, (or in this case, I made individual cakes). Top with the chopped stem ginger, and bake for 60 minutes for a big cake, 30 minutes for individual cakes.

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Tasty!

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