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!
230g self-raising flour
100g caster sugar
1 ½ tsp baking powder
½ tsp soda bicarb
¼ tsp salt
120ml cup oil
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
- Preheat the oven to 180°C, gas mark 4.
- Line a 20cm cake tin.
- Mix together the milk, golden syrup and whisk in the eggs.
- In another larger bowl mix together the flour, caster sugar, baking powder, bicarbonate of soda, salt, ginger powder and crystallised ginger.
- Then add the wet ingredients into the dry ingredients and fold into the mixture until smooth
- Pour into the lined and buttered cake tin
- Lay the rhubarb on top of the cake and sprinkle on the demerara sugar
- Bake in the oven for 25 minutes
- 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.
- Check the check the cake after the extra 10 minutes, make sure the mixture is baked through.
- Remove from tin onto a cooling rack
Check out another of our favourite rhubarb cake recipes here!