Rhubarb & Ginger Cake
User Reviews
4.8
48 reviews
Excellent
Rhubarb & Ginger Cake
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An easy and delicious Rhubarb and Ginger Cake loaf made with crystallised stem ginger and a toasted almond topping.
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Ingredients
- 230 grams rhubarb chopped into 1.5cm pieces
- 30 grams blanched whole almonds finely chopped
- 150 grams butter softened
- 150 grams dark brown muscovado sugar
- 30 grams crystallised stem ginger minced to a paste in a herb chopper/blender or very finely chopped
- 150 grams plain flour
- 2 teaspoons baking powder
- 2 large eggs
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Instructions
- Preheat oven to 190°C.
- Butter and flour a large loaf tin (21.5cm x 11.5cm x 6cm).
- Sprinkle chopped almonds into base.
- Cream (ie whisk) the butter and sugar together until light and creamy. (Takes about 10 minutes).
- Add the eggs beating in one at a time. Don’t worry if the mixture splits but it shouldn't if you've beaten it for long enough).
- Whisk in the minced ginger.
- Sift the flour and baking powder together and fold in gradually.
- Fold in the rhubarb.
- Place mixture into the loaf tin and spread out evenly with a spatula.
- Bake in the middle of the oven for about 48 - 50 minutes until cake springs back to the touch in the centre or a skewer comes out clean.
Notes
- Greasing and flouring the tin
- I find kitchen paper useful for rubbing the butter onto the cake tin and then pour some flour into the tin and tip around until completely coated.
- I find kitchen paper useful for rubbing the butter onto the cake tin and then pour some flour into the tin and tip around until completely coated.
- Substitutions
- For substitutions see body of text above.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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