THE FARMERS MARKET- sticky rhubarb & ginger cake

By Simon  , , , ,   ,

July 23, 2013


  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 12 Generous


200 Grams Soft butter

100 Grams Brown sugar

20 Grams Soft brown sugar

4 Eggs

350 Grams Self raising flour

2 tsp Baking powder

8 tsp Milk

2 Handful Rhubarb

10 Pieces of crystallised ginger


Grease a 10 inch square cake tin (loose bottomed) and preheat a fan oven to 180 degrees.

In a large bowl place all the above ingredients and beat well for 2 minutes until everything is mixed together. Spoon the mixture into the tin. Now here's the thing- you can use most fruit combinations with this cake so choose a combination of whatever is in abundance or seasonal. Today we are using fresh rhubarb and crystallised ginger. To add them in, simply press into the mixture and sprinkle with extra soft brown sugar. Bake for about 5o minutes or until the cake is well risen and golden. Leave it to cool for 10 minutes then press it out of the cake tin.

HEY PRESTO the fruit has played some fun and sunk inside the cake while the ginger has exploded into  gooey  loveliness.

To serve: serve warm with ice cold cream or chilled fresh cream......


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