Recipe “Monday”: Charlie’s Rhubarb and Ginger Cake

Rhubarb and ginger cake. Photo by Naomi Knill

Rhubarb and ginger cake. Photo by Naomi Knill

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
2 eggs
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.

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