Rhubarb, Lemon and Ginger Cake

Rhubarb, lemon and ginger cake

I can't seem to stay away from the rhubarb in our garden at the moment. Nor can I seem to stop combining it with some lemon and ginger. However this is all in aid of of a good cause namely being the Recipes for Life challenge set by Vanesther at Bangers & Mash for the Swallow charity.

I had the perfect opportunity to make this cake last weekend as it was my local Clandestine Cake Club meeting which had the theme of 'Cakes from the vegetable patch'. All I can say is that when I went to pick out the going home samples there was only one piece of my cake left.

It's quite a pleasure being able to cut the rhubarb, bring it into the house, wash it and then use it straight away. If if don't have any rhubarb in your garden there's plenty about in the supermarkets at the moment. Quite often it's reduced because I don't think people know what to make with it. Now you have no excuses!

I like to call this a 'right way up, upside down cake'. The faff of having to turn a large cake over in order to get it out the tin scares me a bit so instead I just put the rhubarb on top to cook. Basically, I don't do difficult.

There were a few pieces of rhubarb left in the syrup so of course I scoffed them. If you don't want to bake the whole cake and just want a simple pudding then just make the topping. It would make a simple summer dessert served with some natural or Greek yoghurt.

Equipment: 8in (20cm) loose-based or springform cake tin, greased and lined, large frying pan.

Ingredients

9oz (250g) Rhubarb (about 4 sticks, mine weighed 254g)

3½ oz (100g) Caster sugar

Juice and zest of 1 Lemon

7oz (200g) Unsalted butter or baking spread

5oz (150g) Dark muscovado sugar

2 tbsp (30ml) Honey

¼ pint (150ml) Milk

2 Large Eggs

10½ oz (300g) Self-raising flour

2 tsp (10ml) Ground ginger

2 tbsp (30ml) Crystallised ginger, finely chopped

Method

1. Grease and line the baking tin. I use reuseable non-stick liners.

2. Pre-heat oven to 180°C/Gas mark 4

3. Chop the rhubarb into 4cm pieces (Yes, I used a ruler).

4. In the frying pan put the rhubarb pieces along with the caster sugar, 2 tablespoons (30ml) of lemon juice and 3 tablespoons (45ml) of water.

5. Bring to the boil and then bring the temperature back down to a simmer.

6. Cook the rhubarb until it has soften but not falling apart.

7. Put the rhubarb and the lemon syrup mixture to one side (do not get rid of the syrup!)

8. In a saucepan put the butter/baking spread, muscovado sugar and honey. Heat gently until the butter and sugar have melted. Put to one side.

9. In a large bowl lightly beat the milk and eggs together.

10. Add the butter/sugar mixture to the eggs and milk. Then stir in the flour, lemon zest, ground ginger and crystallised ginger.

11. Pour the mixture into the prepared tin.

12. Place the rhubarb on top of the cake batter (it's a very moist cake). Keep the syrup still!

13. Bake for around 1 hour until a skewer comes out clean.

14. Leave the cake in the tin and pour over the lemon syrup. Leave to cool completely in the tin before turning out.