Rhubarb season is just beginning but we can’t wait to get our hands on some of this year’s bumper crop, so here’s a wonderful recipe to add to your repertoire. Don’t worry if the mixture seems thick before the rhubarb is added – this is because it will release a lot of moisture during cooking. Suitable for freezing.
250g (8oz) self-raising four
1tsp ground ginger
Pinch of salt
150g (5oz) butter, softened
150g (5oz) caster sugar
3 medium eggs
300g (10oz) rhubarb, trimmed and cut into 2-3cm (3⁄4-11⁄4in) slices
Icing sugar, for dusting
1kg loaf tin, buttered and lined with a strip of baking parchment
- Set the oven to 180°C or Gas Mark 4. Sift the four, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
- Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
- Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
- Dust the cake with icing sugar just before serving, either warm or at room temperature.