Rhubarb and ginger cake

Yield: 1 servings

Measure Ingredient
1½ pounds Fresh rhubarb
4 ounces Butter
3 ounces Sugar plus extra for sprinkling
2 Free-range eggs
4 ounces Flour
1 teaspoon Ground ginger
3 ounces Butter
4 ounces Flour
2 ounces Sugar
Icing sugar to finish

FOR THE TOPPING

1. Preheat the oven to 180øC/350øF/Gas mark 4. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in / 2cm chunks.

2. Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well. Fold in the flour and the ground ginger.

Spoon the mixture into a greased and lined 8in tin. Cover with the prepared rhubarb and sprinkle with sugar.

3. Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for ¾ hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving.

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