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Rhubarb & Ginger Sponge Cake

I love Rhubarb!  I love the sharpness that transcends through you and gives you a little shake when you devour it.  It’s an ingredient that I know very well from my childhood, it was grown, almost wildly in my stomping ground, and then handpicked by me to make tart crumbles.  I think I must have been around the age of 11.

Ginger pairs particularly well with Rhubarb so I have added a few sprinkles of ground ginger as well as a little crystallised ginger.

April is the season for Rhubarb, so why not make the most of it and whip up this Rhubarb and Ginger Sponge Cake as a sweet treat with your afternoon cuppa!

 

 

Ingredients:

230g self-raising flour

100g caster sugar

1 ½ tsp baking powder

½ tsp soda bicarb

¼ tsp salt

120ml cup oil

2 eggs

2 tsp ginger powder

180ml of milk

3 tbsp golden syrup

1 tbsp crystallised ginger chopped

Demerara sugar to sprinkle on cake

4 sticks of rhubarb washed and cut into 1-inch pieces lengthways

 

Method:

  1. Preheat the oven to 180°C, gas mark 4.
  2. Line a 20cm cake tin.
  3. Mix together the milk, golden syrup and whisk in the eggs.
  4. In another larger bowl mix together the flour, caster sugar, baking powder, bicarbonate of soda, salt, ginger powder and crystallised ginger.
  5. Then add the wet ingredients into the dry ingredients and fold into the mixture until smooth
  6. Pour into the lined and buttered cake tin
  7. Lay the rhubarb on top of the cake and sprinkle on the demerara sugar
  8. Bake in the oven for 25 minutes
  9. Remove from the oven, and cover with foil paper do this as quickly as possible and put back in the oven covered with foil for a further 10 minutes to prevent excess browning on top.
  10. Check the check the cake after the extra 10 minutes, make sure the mixture is baked through.
  11. Remove from tin onto a cooling rack

 

Check out another of our favourite rhubarb cake recipes here!