Spicy ginger and sticky rhubarb were made to be together in this gorgeous buttery cake. The perfect thing to have with a cup of tea, this generous loaf cake will stretch round up to 8 people, depending on how big you like your slices! You can experiment with different ground spices if you feel like it too, things like cardamom, cinnamon and caraway would all work well.
- 250g self-raising flour
- 1tsp ground ginger
- Pinch of salt
- 150g butter, softened
- 150g caster sugar
- 3 medium eggs
- 300g rhubarb, trimmed and cut into 2-3cm slices
- Icing sugar, for dusting
- You will also need:
- 1kg loaf tin, buttered and lined with a strip of baking parchment
Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
Dust the cake with icing sugar just before serving, either warm or at room temperature.
Don't worry if the mixture seems thick before the rhubarb is added, this is because the rhubarb will release a lot of moisture during cooking.