Rhubarb and ginger cake

Name: Rhubarb and ginger cake
Total time: 1 h 30 min
Yield: serves 12
Ingredients: butter 125g; golden syrup 125g; black treacle 100g; unrefined light brown sugar 125g; milk 50ml; eggs 2; crystallised ginger 50g, finely chopped; rhubarb 300g, chopped; self-raising flour 300g; bicarbonate of soda 1tsp; ground ginger 1tbsp

1 hour 30 minutes
serves 12
Easy

Rhubarb and ginger are a classic flavour combination and complement each other really well. This rhubarb and ginger cake makes for a great tea-time treat, plus, its under 300 calories per serving

December 19, 2014 at 2:30 pm

Ingredients

butter 125g
golden syrup 125g
black treacle 100g
unrefined light brown sugar 125g
milk 50ml
eggs 2
crystallised ginger 50g, finely chopped
rhubarb 300g, chopped
self-raising flour 300g
bicarbonate of soda 1tsp
ground ginger 1tbsp

Method

Step 1

Heat the oven to 160C/fan 140C/gas 3. Melt 125g butter in a pan with 125g golden syrup, 100g black treacle and 125g unrefined light brown sugar.
Step 2

Mix 50ml milk, 2 eggs, 50g finely chopped crystallised ginger, 300g chopped rhubarb and 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger, then add the melted ingredients and stir well.
Step 3

Pour into a lined 25 x 12cm loaf tin. Bake for 1 hour 15 minutes or until cooked through.