Rhubarb and ginger cake

  • Total Time

    55m
    • Prep Time

      25m
    • Bake Time

      30m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

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

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line a 24cm round tin.

  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.

  3. Pour this to the bottom of the prepared cake tin.

  4. Mix together the flour, baking powder, bicarbonate of soda, salt and orange zest.

  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.

  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.

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