Rhubarb & Ginger Cake
For this lovely roasted rhubarb gingerbread cake, the roasted rhubarb stalks are left intact and placed on the cake before baking. It is a rustic, soft and delicious cake.
Ingredients
- 2 Large eggs
- 30 g Almonds finely chopped
- 150 g Plain flour
- 2 tsp Baking powder
- 150 g Dark brown muscovado sugar
- 150 g Butter softened or Flora Buttery (which I used)
- 230 g Rhubarb chopped into 1.5cm pieces
- 30 g Crystallised Ginger minced in a herb chopper or finely chopped
Instructions
First, preheat the oven to 190 ° C.
Then, butter and flour a large bread pan (21.5 cm x 11.5 cm x 6 cm).
Sprinkle chopped almonds in the base.
Whisk the butter and sugar until creamy
Add the eggs, beating one at a time. Don't worry if the mixture splits.
Stir in the chopped ginger.
Sift the flour and baking powder together and gradually incorporate them.
Fold the rhubarb.
Place the mixture in the bread pan and spread evenly with a spatula.
Bake in the middle of the oven for about 50 minutes or until the cake returns to the center or a sieve comes out clean.
Happy Cooking Time.
