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Sticky rhubarb & ginger cake
This easy cake is a happy marriage of a favourite pud and a teatime treat. Serve for lunch, then keep the rest for packed lunches, or enjoy with a coffee
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
150g unsalted butter, melted, plus extra for greasing
125g plain flour
100g wholemeal plain flour
1½ tsp baking powder
2 tsp ground ginger
150g Tate + Lyle Light Muscovado Sugar
2 British Blacktail Medium Free Range Eggs, beaten
2 pieces stem ginger, roughly chopped, plus 2 tbsp syrup from the ginger jar
Greek yogurt or vanilla ice cream, to serve
Method
Preheat the oven to 180ºC, gas mark 4.
Butter, then line, a deep 20cm loose-bottomed
cake tin. Sift the flours, baking powder and
ground ginger into a mixing bowl, stir in the
sugar and beat in the melted butter and beaten
eggs until smooth. Spoon ½ the batter into the
prepared tin and level the surface.
Arrange the rhubarb on top, then dollop
the remaining cake mixture over it, without
spreading it out neatly this time. Scatter with
the stem ginger. Cook for 50-60 minutes,
until the cake is well risen and golden and a
skewer emerges clean and dry from the centre.
Remove the cake from the oven and brush
the top with the ginger syrup. Cool in the tin
on a rack for 10 minutes, then remove from
the tin, transfer to a plate and serve warm,
with Greek yogurt or vanilla ice cream. Allow
any remaining cake to cool before freezing or
storing in a cake tin.
Cook’s tip
It’s quicker to freeze and defrost individual portions than a large cake. Cut into 8 wedges, arrange on a parchment-lined baking sheet and freeze until firm. Move the slices to a lidded container and freeze. Defrost in a cool place.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,242kJ/ 297kcals
Fat
14g
Saturated Fat
8.7g
Carbohydrates
36g
Sugars
18g
Fibre
2.2g
Protein
5.1g
Salt
0.4g
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