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  • Sarah L Samuels

Rhubarb & Ginger Traybake

Updated: May 7

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:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Line and grease a 9" x 9" (23cm x 23cm) square tin.

  3. In a medium sized pan put the butter, soft dark brown sugar, golden syrup and black treacle.

  4. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

  5. In a measuring jug put the milk and eggs and mix together with a fork.

  6. In a large bowl put the flour, baking powder, ground ginger and stem ginger.

  7. Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

  8. Chop the rhubarb into 1cm pieces and add to bowl and mix until incorporated.

  9. Pour the batter into the prepared tin.

  10. Bake for 35 minutes or until a cake tester comes out clean.


Equipment Used







Sarah’s extra slice…….


This can be eaten hot or cold! It tastes great warm with cream or custard.



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6 commentaires


andyandjacroberts
27 nov. 2023

I made this cake again yesterday with a couple of minor adjustments purely because we have some new rhubarb plants which you can pull in spring and again in autumn. I wasn’t sure how sweet the rhubarb would be this time of year so I cooked it for 5 mins in grenadine. Because of the syrup I didn’t fold it through the cake as thought it might make it too wet so I put it in the bottom of the tin to make a kind of upside down cake of it. It worked beautifully. Beautifully light moist sponge full of lovely ginger warmth. It made a great desert with custard.


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Sarah L Samuels
27 nov. 2023
En réponse à

Looks great - thanks for letting me know

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Invité
07 oct. 2023

Can I use whole milk

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Sarah L Samuels
16 oct. 2023
En réponse à

Yes that would work great

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andyandjacroberts
17 juin 2023

Wow! This might be my new favourite cake. It’s everything a ginger cake should be, really moist and sticky with a lovely heat from the ginger paired with the slight sharpness of the rhubarb. Absolute heaven.

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Sarah L Samuels
19 juin 2023
En réponse à

Thanks - so pleased you enjoyed it and thanks for letting me know. Sarah

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