Recipe supplied by Setley Ridge
- 375g rhubarb
- 30g stem ginger, well drained
- 185g butter, at room temperature
- 185g sugar
- 3 free range eggs, lightly beaten and at room temperature
- 185g self-raising flour
- 125g plain flour
- 60g butter
- 90g demerara sugar
- 1 tsp ground ginger
Cooking time: 1 ¼ hours Cooking temperature: Gas 4 180°C
1. Pre-heat the oven.
2. Grease a 20cm (8 inch) round deep cake or spring-form tin and line the base with greaseproof paper.
3. Slice rhubarb thickly and set aside. Chop the ginger and set aside.
4. Put the butter and sugar into a large bowl and cream together until light and fluffy.
5. Gradually beat in the eggs, adding a little of the flour if the mixture begins to curdle.
6. Fold in the remaining flour, along with the ginger.
7. Spread the mixture in the prepared tin and level the top.
8. Scatter the rhubarb over the top.
To make the topping:
1. Rub the plain flour, butter and demerara sugar together, then stir in the ground ginger.
2. Sprinkle the topping over the rhubarb.
3. Bake the cake in the centre of the over for about 1 ¼ hours until firm to the touch.
4. Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack.
5. Peel off the lining paper and leave to cool completely or serve warm as a pudding.
Try using fresh raspberries, gooseberries, apple, pears, plums, blackberries indeed any fruit instead of the rhubarb and substitute the ginger with some almonds.