Rhubarb and ginger go so well together and the early season’s rhubarb is excellent for this with its thin pink stems. It makes a moist centre in the ginger cake and can double up as either a cake or a pudding. The rhubarb needs no extra sugar, the slight sharpness offsets the sweetness of the cake very well.
You will need a square tin approximately 20cm /8in diameter.
- 400g (15oz) prepared thin rhubarb
- 110g (4oz) black treacle
- 110g (4oz) golden syrup
- 110g (4oz) butter or margarine
- 225g (8oz) plain flour
- 1 level teaspoon ground ginger
- 110g (4oz) dark soft brown sugar
- 2 eggs
- 1 level teaspoon bicarbonate of soda
- 4 tablespoons milk
Line the base and sides of the tin with silicone baking paper. Heat the oven to Gas 3/ 170C. Wash the rhubarb and cut it into 1cm / 1/2in pieces
In a small saucepan warm the treacle and golden syrup, add the butter and remove from the heat. Into a mixing bowl sieve the flour, ginger and sugar.
Beat the eggs with a fork, add to the flour with the melted mixture. Dissolve the bicarbonate of soda and stir all together well.
Stand the tin on a baking tray. Spread half the mixture in the base of the tin, cover with the prepared rhubarb, then the remaining mixture.
Bake for 45 minutes then put a piece of paper or foil over the top, turn down the heat to Gas 2/ 150C and bake for a further 3o minutes or until firm to a fingertip touch. Check towards the end of the cooking time in case the sides become too brown.
Leave in the tin for a few minutes then remove onto a cooling rack.
Serve warm or cold.
Tip: to weigh the black treacle and the syrup weigh the pan on the scales and then add the weight of the treacle then add the weight of the syrup. It helps if you heat a spoon in boiling water to get them easily out of the tin.