Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line a 24cm round tin.
Step 2:
Melt the butter in a frying pan over a medium heat. Stir in half the sugar, and cook for about 5 minutes. Remove from the heat and add the rhubarb and ginger.
Step 3:
Pour this to the bottom of the prepared cake tin.
Step 4:
Mix together the flour, baking powder, bicarbonate of soda, salt and orange zest.
Step 5:
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.
Step 6:
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.
Ingredients
- 50g Butter (unsalted)
- 200g Billington's Unrefined Light Muscovado Sugar
- 350g Rhubarb (fresh, trimmed and cut into 2cm pieces)
- 2 tbsp Stem ginger (finely chopped)
- 200g Plain wholemeal flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Salt
- 1 Orange(s) (zest only, finely grated)
- 200ml Buttermilk
- 2 Egg(s) (free range) (medium sized)
- 80ml Vegetable oil
Recipe Reviews
Could I use SR wholemeal flour and not use baking powder and bicarbonate of soda I've given 3stars as not made cake yet
Ingredients
- 50g Butter (unsalted)
- 200g Billington's Unrefined Light Muscovado Sugar
- 350g Rhubarb (fresh, trimmed and cut into 2cm pieces)
- 2 tbsp Stem ginger (finely chopped)
- 200g Plain wholemeal flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Salt
- 1 Orange(s) (zest only, finely grated)
- 200ml Buttermilk
- 2 Egg(s) (free range) (medium sized)
- 80ml Vegetable oil