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Rhubarb and Ginger Cake

Rhubarb and Ginger Cake

Recipe Submitted By: bakingmad

A spring time classic. The ginger adds a spice kick to this cake. Perfect for afternoon tea or try serving as a pudding.

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	10
Skill Level	Easy
Average Rating

Rhubarb and Ginger Cake Ingredients

50 grams	Butter
200 grams	Light Muscovado Sugar (Billington's)
350 grams	Rhubarb Fresh, trimmed and cut into 2cm pieces
2 tbsp	Stem Ginger, Finely chopped
200 grams	Plain Wholemeal Flour (Allinson)
1 tsp	Baking Powder
1 tsp	Bicarbonate Of Soda
1 tsp	Salt
1	Orange Zest, finely grated
200 ml	Buttermilk
2	Free Range Eggs Medium sized
80 ml	Vegetable Oil

This recipe uses

How to make Rhubarb and Ginger Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

You will need a 24cm round tin
Preheat the oven to 180°C, Gas Mark 4
Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar, and cook for about 5 minutes. Remove from the oven and add the rhubarb and ginger.
If you do not have an oven proof frying pan pour the rhubarb mix into a 24cm round tin.
Mix together the flour, baking powder, bicarbonate of soda and salt and orange zest.
Whisk the remaining sugar with the buttermilk, eggs and oil. Add the flour mix, and mix well. Pour over the rhubarb and smooth the surface.
Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool then invert on a serving plate. Serve warm with custard or cream.

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