Sticky rhubarb & ginger cake

Name: Sticky rhubarb & ginger cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 150 g unsalted butter, melted, plus extra for greasing; 125 g plain flour; 100 g wholemeal plain flour; 1½ tsp baking powder; 2 tsp ground ginger; 150 g Tate + Lyle Light Muscovado Sugar; 2 British Blacktail Medium Free Range Eggs, beaten; 400 g pack Cooks’ Ingredients Forced Rhubarb, thickly sliced; 2 pieces stem ginger, roughly chopped, plus 2 tbsp syrup from the ginger jar; Greek yogurt or vanilla ice cream, to serve

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

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Serves10
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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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
400g pack Cooks’ Ingredients Forced Rhubarb, thickly sliced
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.