Not being a fan of rhubarb, (it’s the texture rather than the flavour I struggle with), finding palatable ways to use up the allotment rhubarb we inherited years ago is always a challenge. Rhubarb crumble, for example, is a definite no-no for me: it’s my food hell, and nothing else comes close!
However, I adore this cake: sharp bursts of rhubarb, the gentle heat of stem ginger pieces, all set in a delicately spiced and very moist cake, topped with spiced crunchy sugar.
This is a variation of a rhubarb cake recipe given to me by a colleague: I add both ground ginger and stem ginger to the mixture and use full-fat crème fraîche in the mix.
Rhubarb & Ginger Cake (makes one 9″ cake)
- 70g unsalted butter, softened
- 100g demerara sugar
- 200g soft brown sugar
- 2 large free-range eggs
- 250ml crème fraîche
- 300g self-raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 400g rhubarb, trimmed and cut into small pieces (about 1cm)
- 8 pieces stem ginger, drained and chopped roughly.
For the topping:
- 70g soft brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
(1) Preheat the oven to 170C(fan) and butter and base-line a deep 9″ tin with greaseproof.
(2) Put the sugars, butter, eggs and crème fraîche into a large bowl and beat until well combined. Sift the flour and the spices and mix in gently until incorporated without over-beating.
(3) Stir in the rhubarb and stem ginger and pour into the tin. Mix the topping ingredients together and sprinkle over the top of the cake mixture.
(4) Bake for about an hour and a quarter and then cover with a sheet of greaseproof. Continue to cook for another 20-30 minutes until a skewer inserted into the centre comes out clean.
(5) Leave in the tin for about 5 minutes before removing from the tin and leaving to cool fully.