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
In order to make the rhubarb nice and soft remember to poach the sticks in water and 1 tsp of sugar for 3 to 4 minutes before you proceed with the recipe (you could also steam them for 3 to 4 minutes)
Method:
- 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!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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