Rhubarb & ginger cake

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• Diane Humphrey

  07 June 2012

  Diane Humphrey commented on this recipe

  Absolutely delicious! I glazed the top with a thin icing using icing sugar and syrup from jar of stemmed ginger and then sprinkled diced ginger on top. Now a firm family favorite.

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• Lynette

  15 June 2012

  Lynette rated and commented on this recipe

  

  Nice moist cake, will definitely use again

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• Joanne

  03 July 2012

  Joanne commented on this recipe

  My mum just said she thinks this is the best cake I've ever made... and I make a lot of cakes too! Using rhubarb from the garden, it does have a particularly 'homely' feel and we broke in to it two days after I made it. This is easy to make as well! Really delicious warm with vanilla ice cream too!

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• The Treacle Beast

  02 September 2012

  The Treacle Beast rated and commented on this recipe

  

  This was very easy to make and smelt delicious whilst cooking. I also used stem ginger as I prefer it and it still turned out great. Just what I needed to get rid of all the rhubarb in my garden :)

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• The Treacle Beast

  02 September 2012

  The Treacle Beast commented on this recipe

  Just tasted it after cooking and it tastes fantastic, definitely will make again!!!!!

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• Land_Squid

  06 January 2013

  Land_Squid rated and commented on this recipe

  

  I made this for my Mum for her birthday (she loves anything cakey and with ginger in) and this was perfect! Very moist, sticky, and moreish. It kept well for over a week. In fact, it improved with age. The only downside is I had to use tinned rhubarb instead of fresh rhubarb, which added a lovely gooey texture but not much rhubarb taste. Anybody who is a ginger cake fan should definitely make this!

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• hilarymcl

  10 April 2013

  hilarymcl rated and commented on this recipe

  

  Gorgeous cake, used gluten free flour and it definitely looks more moist and crumbly than the picture. I'll be making this again and again!

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• J Fergie

  24 April 2013

  J Fergie rated and commented on this recipe

  

  This cake is really delicious. Baked in a tray bake rather than a loaf. Added to my binder as will be baking again and again!

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• Karen

  14 May 2013

  Karen commented on this recipe

  This was lovely warm, with creme fraiche. Having read previous comments I cooked it in a bundt tin, so it only need 45 mins. I'll definitely make this again.

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• Muppers

  16 May 2013

  Muppers rated and commented on this recipe

  

  I made it without ground ginger, I used stem ginger instead of crystallized and I only had golden syrup. It still tasted amazing. Quite subtly gingery but it worked beautifully. The only problem with this cake is letting it rest for long enough to get sticky. Oh and use baking parchment. It will fall apart quite spectacularly if given the chance!

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http://www.bbcgoodfood.com/recipes/10476/

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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

Ready in 1½ hours

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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