Recently I visited my local farm shop to buy my weeks fruit and vegetables, and outside was some beautiful coloured pink rhubarb. I love shopping and cooking with locally sourced, seasonal foods. Forced Rhubarb definitely went in my shopping basket. Well, what to make with it..?
I did a quick scan on’t internet and found lots of varying recipes but which one should I chose…? I came to the decision to make up my own recipe and below you can find my delicious rhubarb and ginger cake recipe. It is so light in flavour and morishly moist. I hop you enjoy baking and eating it as such as I did.
For a 1lb loaf tin you will need:
- 150g/5 oz forced rhubarb, chop into 5mm thick pieces
- 1 tsp freshly grated ginger
- 1/2 tsp ground ginger
- 114g/4 oz butter/baking margarine
- 114g/4 oz caster sugar
- 2 eggs
- 150g/5 oz self raising flour
- For the topping/decoration – icing sugar and lemon juice
- (optional) sugar coated stem ginger
How to bake it..
Pre-heat oven to 150 degrees C. Grease and line the tin. In a large bowl, cream the softened butter with the sugar until a light and smooth consistency. Sieve flour and a separate bowl with ground ginger. Add eggs and beat well. Fold in the flour with ground ginger and beat until smooth. Fold in fresh ginger and rhubarb. Please cake mix in to the tin and place in the oven for 1 hour – 1 hour 15 mins or until a skewer comes out clean. Place on a cooling rack for 10-15 mins, then turn out the cake from the tin and allow to cool completely (which is really hard to do, if you are like me, a slice of warm cake is heavenly!) In a bowl add a small amount of icing sugar and with lemon juice and drizzle over the top of the cooled cake and decorate with the sugar coated stem ginger.