Charlie brought this, now famous, rhubarb and ginger cake to the very first Band of Bakers event in May 2012. It caused quite a stir, not least because it arrived warm from the oven. It is a moist ginger cake with the nutty texture of spelt flour, topped with sweet pink rhubarb.
Charlie’s Rhubarb and Ginger Cake
140g butter, at room temperature
200g soft light brown sugar
5 pieces stem ginger in syrup, chopped, plus some syrup from the jar
200g wholegrain spelt flour
2 tsp baking powder
Rhubarb stems (the pinker the better!)
Caster sugar, for dredging
Preheat the oven to 180ºc / 350ºf / gas 4. Grease and line a 20cm square cake tin with greaseproof paper.
Melt the butter in a large saucepan over a medium heat. Once melted, stir in the brown sugar until fully combined and leave to cool for a few minutes. Stir in the eggs, ginger, flour and baking powder until you have a smooth batter. Scrape this into the prepared tin and level off.
Arrange the rhubarb stems on the top of the cake – try to squeeze in as many as possible as they will shrink a little during baking. Bake in the centre of the oven for around 45 minutes until the cake has risen and a skewer inserted into the centre of the cake comes out clean. As soon as the cake comes out of the oven, brush the top with a liberal amount of the ginger syrup from the stem ginger jar and dredge with caster sugar. Leave to cool in the tin for 20 minutes and then move to a cooling rack. Serve warm with ice cream as a dessert, or cooled as a cake.