Rhubarb & Ginger Cake

The first of Spring.

Sorry I have not posted any recipes in a while, life has been very busy and I have been a bit distracted with my new Art projects but this is no excuse.

It’s now officially spring, wild garlic and rhubarb are featuring heavily in much of my cooking (although not together) and I have been baking a lot of French bread recently, very proud with the outcome, so more on that later.

I found time to bake a cake last week.

Ingredients

150g butter

150g light brown caster sugar

2 large eggs

zest of 1 large orange

2 stem ginger balls in syrup, grated or finely chopped

225g plain flour

1 tsp baking powder

400g rhubarb, sliced - I used about three medium stalks

50g muscovado sugar

Method

Pre heat the oven to 180c, Gas 4.

Grease and line a 20cm loose bottomed cake tin.

Beat the butter and sugar together until light and fluffy then beat in the eggs, one at a time.

Add the orange zest and the ginger and stir though, then sift in the flour and baking powder, fold gently into the mixture.

Spoon about 3/4 of the batter into the cake tin and level the surface, then scatter on the rhubarb and top with the remaining batter in dollops. Sprinkle over the muscovado sugar.

Cook for 60 minutes until golden. Leave to cool for at least 10 minutes before removing from the tin.

Can be enjoyed warm or cold.

I like to serve with crème fraiche but Lenny prefers custard.