Rhubarb & ginger cake

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

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1. Video tutorial: Lining a cake tin

1. Heat the oven to 160C/fan 140C/gas 3. Melt the butter in a pan with the golden syrup, black treacle and sugar.
2. Mix everything together and pour into a lined 25 x 12cm loaf tin. Bake for 1 hour 15 minutes or until cooked through.

Per serving

286 kcalories, protein 4.2g, carbohydrate 47.4g, fat 10.2 g, saturated fat 5.8g, fibre 1.4g, salt 0.85 g

Latest comments and suggestions

• kat.40

  24 April 2009

  kat.40 rated and commented on this recipe

  

  easy to make and totally delicious but best if left for a couple of days for flavours to develop and as with other ginger cakes, very sticky...mmmmm!

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• DJW

  03 October 2009

  DJW rated and commented on this recipe

  

  Another great "healthy" cake recipe and easy to make - only had stem ginger still fab

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• lyndy

  18 October 2009

  lyndy rated and commented on this recipe

  

  I made this with a few modifications - doves gluten free flour & baking powder, alpro soya milk, and 2 tins of rhubarb well drained, all syrup and no treacle and it was magnificent!! Will def make again.

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Ingredients

• 125g butter
• 125g golden syrup
• 100g black treacle
• 125g unrefined light brown sugar
• 50ml milk
• 2 eggs
• 50g crystallised ginger , finely chopped
• 300g rhubarb , chopped
• 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

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Difficulty and servings

Serves 12

Preparation and cooking times

Ingredients

• 125g butter
• 125g golden syrup
• 100g black treacle
• 125g unrefined light brown sugar
• 50ml milk
• 2 eggs
• 50g crystallised ginger , finely chopped
• 300g rhubarb , chopped
• 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

Per serving

286 kcalories, protein 4.2g, carbohydrate 47.4g, fat 10.2 g, saturated fat 5.8g, fibre 1.4g, salt 0.85 g

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