Rhubarb and ginger loaf cake
An easy to make loaf cake with warming ginger notes and delicious tangy pieces of rhubarb
Servings: 10
Calories: 330kcal
Equipment
- 900g (2lb) loaf tin
- baking parchment
Ingredients
For the Rhubarb & Ginger Cake
- 200 g (7oz) rhubarb trimmed weight
- 1 -2 ball stem ginger finely chopped
- 175 g (6oz) butter softened
- 175 g (6oz) golden caster sugar
- 3 large eggs
- 200 g (7oz) self-raising flour
- 1 teaspoon ground ginger
- 2 tablespoon milk
- demerara sugar to sprinkle
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
- Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
- Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
- Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
- Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
- Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.
Video
Notes
Weigh the rhubarb after trimming.
Adding a tablespoon of the flour with the last egg will help prevent the mixture from curdling.
Store
In an airtight container in a cool place for up to 5 days. Freeze for up to 3 months.Nutrition
Calories: 330kcal