Rhubarb and ginger cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Cuts into 16
Skip to ingredients
- 385g jar Bonne Maman rhubarb compote
- 250g plain flour
- 1 ½ tsp bicarbonate of soda
- 1 tsp ground ginger
- 200g golden caster sugar
- 75g soft brown suagr
- 2 eggs
- 150ml vegetable oil
ICING
- 100g butterat room temperature, plus extra for the tin
- 200g icing sugar
- 1 tsp vanilla extract
Nutrition: per serving
- kcal342
- fat15.4g
- saturates4.1g
- carbs47.5g
- sugars35.3g
- fibre1.1g
- protein2.6g
- salt0.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 22cm square cake tin.
step 2
Scoop 2 tbsp of rhubarb compote out of the jar and keep aside for later.
step 3
Mix the flour, bicarb and ginger in a bowl. Put the sugars, eggs, oil and remaining compote from the jar in a separate bowl and whisk to combine. Gradually add the dry ingredients, beating until combined.
step 4
Spoon the mixture into the tin and bake for 40-45 minutes. Keep an eye on it and cover the cake with foil for the final 5-10 minutes if it’s browning too much.
step 5
Cool the cake in the tin for 10 minutes then turn out the cake onto a wire rack and cool completely.
step 6
To make the icing, beat together the butter, sugar, vanilla and reserved rhubarb compote. Chill until thickened, then spread over the top of the cake. Cut into squares to serve.
