Name: Rhubarb spice cake
Cook time: 1 h
Total time: 1 h 20 min
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 140g butter softened, plus extra for greasing; 300g self-raising flour; 2 tsp mixed spice; 1 tsp ground ginger; 100g dark muscovado sugar; 250g golden syrup; 1 tsp bicarbonate of soda; 2 eggs beaten; 300g rhubarb cut into short lengths; icing sugar for dusting

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Rhubarb spice cake

Rhubarb spice cake

Mary Cadogan

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Cuts into 12 slices

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.2 out of 5.56 ratingsRate

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Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard

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Ingredients

Nutrition

Units:

MetricUS

140g butter

softened, plus extra for greasing
300g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
100g dark muscovado sugar
250g golden syrup
1 tsp bicarbonate of soda
2 eggs

beaten
300g rhubarb

cut into short lengths
icing sugar

for dusting

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Nutrition: per serving

kcal290
fat11g
saturates7g
carbs46g
sugars27g
fibre1g
protein4g
salt0.89g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
step 2

Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.

RECIPE TIPS

EAT IT FAST

This cake will only keep for three days because of the fresh rhubarb. (It's a great excuse to eat it all at once!)

Recipe from Good Food magazine, April 2008

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A star rating of 4.2 out of 5.56 ratings

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