Rhubarb & Ginger Cake
An easy and delicious Rhubarb and Ginger Cake loaf made with crystallised stem ginger and a toasted almond topping.
Servings 10 Slices
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
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.
Video
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.
Substitutions
For substitutions see body of text above.