Rhubarb and Ginger Cake (8)
Ingredients
6
oz
self raising flour
1
lvl tsp
baking powder
1
tsp
ground cinnamon
pinch salt
5
oz
butter
5
oz
light muscovado sugar
2
free range eggs
beaten
2
tbsps
milk
2
pieces
stem ginger
finely chopped
8
oz
rhubarb
cut into 1 ” pieces
Instructions
Sift the flour with the baking powder, cinnamon and salt.
Cream the butter and sugar until light and fluffy.
Beat in the eggs gradually, alternating with flour.
Beat in the milk, then the remaining flour to give a batter of dropping consistency.Pour half the batter into a well buttered 8″ cake tin.
Scatter the rhubarb and ginger over the batter, then spread the remaining batter on top.
Bake at 190 C for 55-60 minutes until firm.
Serve with ice cream, clotted cream or single cream.
Related