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Rhubarb and Ginger Cake




Source of Recipe


Internet


List of Ingredients




1 1/2 pound fresh rhubarb
4 ounces butter
3 ounces sugar plus extra for sprinkling
2 eggs
4 ounces flour
1 teaspoon ground ginger

Topping:
3 ounces butter
4 ounces flour
2 ounces sugar
icing sugar to finish

Preheat the oven to 350F. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1 inch chunks. Cream the butter and sugar together and when light and fluffy, add the eggs one at a time heating well. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8 inch tin. Cover with the prepared rhubarb and sprinkle with sugar. Make the topping by rubbing the butter into the flour until it resembles bread crumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 3/4 hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving


Recipe