Rhubarb and Ginger Cake

I bought some Rhubarb the other day.

It has since then been in the fridge. Staring at me.

I was walking home from work yesterday though, and a sudden thought occurred to me, a previous well loved recipe is for apple cake, and surely rhubarb is pretty similar to apples when it comes to moisture content? I thought I would give it a go. It’s a really simple recipe, taking no time at all to put together (especially if you cheat and use a food processor), and comes out moist and delicious, with a slightly crumbly top.

Rhubarb and Ginger Cake – adapted from Marguerite Patten’s Best British Dishes

Ingredients

For the cake:

350g/12 oz/ 3 cups self raising flour, or plain flour sifted with 3 tsp baking powder

150g/ 5 oz/ 5/8 cups butter

175g/ 6 oz/ 3/4 cups caster or light brown sugar

370g Rhubarb, diced. (about 4 and half stalks)

25g/ 1 oz/ 2 tbsp demerara sugar

1/2 tbsp ground ginger

1 egg

1 tbsp milk

For the topping:

2 tbsp caster sugar

1/4 tsp ground ginger

Method

Preheat the oven to 180°C/ 350°F/ gas mark 4. Grease and flour, or line, a 20cm/ 8 inch cake tin (I tend to make mine in a silicon loaf tin).

Sift the flour, or flour and baking powder, into a bowl, rub in the butter, add the caster sugar or light brown sugar. (I cheat at this stage and put the flour, butter, and sugar into a food processor and process to crumbs)

Blend the demerara sugar with the ginger and toss the diced rhubarb in this mixture.

IMG_6567

Add the flour mixture, mix, and then add the egg and milk

Spoon into the prepared tin, and top with the caster sugar and ginger.

Bake for 1 and 1/4 hours, or until firm. Check the oven after 50 minutes to 1 hour and if the cake is becoming too brown, lower the temperature to 150°C/ 300°F/ gas mark 2.

Remove from the oven and allow to cool….

Done!

IMG_6571

I actually made both an apple cake and a rhubarb cake, just so that I could get an estimate for the amount of rhubarb I was going to need, as the original recipe just calls for 2 medium sized cooking apples. This allowed for a bit of a taste comparison between the two at work today and… dare I say it…. the rhubarb cake is actually even better than the apple cake…. Mr M enjoyed it very much too, and I still have some rhubarb staring at me from the fridge…….

Steady on.

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