I love rhubarb and every year try and make a new recipe or two with it! I have been wanting to make a traybake type cake and I thought ginger would be perfect in this recipe.
It's a lovely sticky ginger cake with juicy rhubarb and two kinds of ginger as one is never enough! It has both ground ginger and stem ginger in it so makes a really tasty cake.
Perfect with a cup of tea or warm with some cream or custard. The cake is really light and fluffy and one piece is never enough!
Start by pre-heating the oven to 180 degrees centigrade (160 fan) then line and grease a 9" x 9" (23cm x 23cm) square tin with baking parchment.
In a medium sized pan put the butter, dark brown sugar, black treacle and golden syrup.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and eggs and mix together with a fork.
In a large bowl put the flour, baking powder, ground ginger and chopped stem ginger.
Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.
Chop the rhubarb into roughly 1cm pieces and add to bowl and mix until incorporated.
Pour the batter into the prepared tin.
Then bake for 35 minutes or until a cake tester comes out clean.
Rhubarb & Ginger Traybake
Sarah’s servings: 12
Sarah’s skill: Easy
Baking time: 35 minutes
Ingredients:
125g Butter
60g Soft dark brown sugar
100g Golden syrup
100g Black treacle
150ml Semi skimmed milk
2 Large eggs
225g Self raising flour
1 tsp Baking powder
2 tsp Ground ginger
2 Pieces stem ginger (chopped)
300g Chopped Rhubarb
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Line and grease a 9" x 9" (23cm x 23cm) square tin.
In a medium sized pan put the butter, soft dark brown sugar, golden syrup and black treacle.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and eggs and mix together with a fork.
In a large bowl put the flour, baking powder, ground ginger and stem ginger.
Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.
Chop the rhubarb into 1cm pieces and add to bowl and mix until incorporated.
Pour the batter into the prepared tin.
Bake for 35 minutes or until a cake tester comes out clean.
Sarah’s extra slice…….
This can be eaten hot or cold! It tastes great warm with cream or custard.
The baking tin I used