We’re sure you all remember the delicious Rhubarb & Ginger cake from our first ever Band of Bakers event on 2 May 2012. Charlie has kindly agreed to share the recipe, so that we can all have a go at baking it ourselves!
Rhubarb and Ginger Cake
- 140g butter
- 200g soft brown sugar
- 2 eggs
- 5 pieces of stem ginger in syrup – chopped
- 200g spelt flour
- 2tsp baking powder
- 400g slender rhubarb stems (the redder and sweeter the better)
- Caster sugar to sprinkle on top
Preheat the oven to 180 C, line an approx. 17cm x 27cm tin/deep tray with baking parchment.
Melt the butter in a pan and stir in the brown sugar until it is well mixed. Allow to cool slightly then mix in the eggs, flour, baking powder and ginger. Transfer this batter to the tin and even out.
Trim the rhubarb stems to fit the tin lengthways and layer on top of the mixture. Pack in as many as you can and put the odds and ends into any spaces. (They will shrink during baking). Bake for 35-45 mins until the cake is risen, golden and cooked through. (Often it needs 5 -15 mins longer than this to cook it all the way through to the centre – so keep checking towards the end).
Remove from oven, brush the top with some syrup from the ginger jar and dredge well with caster sugar. Allow to cool in the tin.
Even though this is called a cake you can serve it still warm from the oven as a dessert (with creme fraiche/custard/ice cream). In the summer, once the rhubarb season is well and truly over, Charlie uses sliced fresh figs instead of the rhubarb. Again, the redder and sweeter they are inside, the better.
Charlie adapted this recipe from an old newspaper cutting a friend gave to him.