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Saturday, 11 May 2013

Rhubarb Ginger Cake


We visited the shared allotment this afternoon to do more weeding and some planting.  It was a rather blustery and chilly day so warming refreshments were called for.  I had baked this cake on the Friday evening before heading off to work and managed to keep it hidden so that it wasn't immediately devoured.  We arrived home just before a torrential downpour which was very fortunate.  To warm up and refuel after our gardening session we devoured cups of hot chocolate and a large slice of cake each for afternoon tea.  

Rhubarb Ginger Cake

200g wholemeal flour
½ tsp bicarbonate of soda
3 tsp ground ginger
350g rhubarb stems, washed and dried then cut into 1cm slices
100g butter
100g light soft brown sugar
85g treacle.
2 Tblsp milk
2 large free range eggs, lightly beaten

Preheat your oven to 180C.  Line a 25cm square tin with baking paper or a liner.

Put the flour, bicarbonate of soda and ground ginger into a large mixing bowl.  Mix to combine, add the rhubarb and ensure the rhubarb is coated with the dry ingredients.

Melt together the butter, sugar and treacle in a saucepan over a very low heat.  Remove from the heat as soon as the butter has melted and allow to cool before you stir in the milk and beaten eggs.

Pour the liquid from the saucepan into the dry ingredients. Mix well and ensure everything is totally combined.  Put the mixture into the prepared cake tin and bake for 30 minutes or until a skewer inserted into the cake comes out clean.  Cool int the tin for five minutes then remove from the tin and allow to cool on a wire rack.


1 comment:

  1. Wholemeal flour works so well in cakes like this. I love it with rhubarb and also with pear. Somehow it just beefs them up a bit. I could happily demolish a slice of that with some custard right now!

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