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Preheat the oven to 180°C, gas mark 4. Grease a 23cm-round springform cake tin and line the base with baking parchment.
Cream the butter and brown sugar together, then beat in a little of the soured cream until the mixture is smooth. Beat in the remaining cream, eggs and 2 teaspoons of the ginger. Gently fold in the flour, then spoon the mixture into the tin. Smooth the top then scatter over the rhubarb.
Bake for 1½ hours or until the cake feels firm to the touch, covering the top with foil after 1 hour if it begins to brown too much. Leave the cake to cool in the tin for 10 minutes, then remove and peel off the paper. Place the cake on a wire rack to cool completely, then transfer to a serving dish.
In a small pan, gently heat the caster sugar with the remaining ginger and 100ml cold water, until the sugar has dissolved. Increase the heat and boil for about 5 minutes, swirling occasionally but not stirring, until the syrup is golden brown. Spoon the hot syrup over the rhubarb cake and cut into wedges to serve.
New-season rhubarb has the best colour, but fruit throughout the season will also work well. This cake will keep for 2-3 days if stored in an airtight container in a cool place.
Typical values per serving when made using specific products in recipe
Energy | 1,522.98kJ/ 364kcals |
|---|---|
Fat | 11.3g |
Saturated Fat | 6.6g |
Carbohydrates | 0g |
Sugars | 40.7g |
Fibre | 0g |
Protein | 0g |
Salt | 0.4g |
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