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Allotment Associations & Horticultural Groups in Harrow, Middlesex

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Sticky Rhubarb and Ginger Cake
from Janet Tublin, Barton Way Allotments, Croxley Green

A great way to have a change from Rhubarb Crumble or Rhubarb Fools.

The tin in the recipe is almost equivalent to three pounds so I used a pound loaf tin and a two pound one.

flowering rhubarb - DO NOT EAT the flower but cut off as soon as it appears
Sticky rhubarb and ginger
Goes down very well with that afternoon cuppa!


300g rhubarb chopped
50g of crystalised ginger finely chopped
2 eggs
50ml of milk
125g light brown sugar
100g black treacle
125g golden syrup
125g butter
300g self raising flour
1 tsp bicarbonate
1 tbsp ground ginger
For the icing:
3 ounces of soft margarine (or equivalent)
8 ounces of sieved icing sugar
1 tbsp milk


Mix the flour, bicarbonate and ground ginger together.

Pre-heat oven to 160/ fan 140/ gas Mark 3.

Melt the butter in a pan with the golden syrup, black treacle and sugar.

Mix everything together and pour into a lined 25 x 12cm loaf tin ( but see Intro above!!).

Bake for 1 hour and 15 minutes or until cooked through.

To make the icing:

Mix together 3oz soft margarine and 8oz sieved icing sugar adding the milk gradually.

This will make enough to cover the top and sides. I cut it down to just put it on the top.

Final Tips:

Ice the cake as you like and then add some very thin slices of crystalised ginger

Published: 6th April 2014

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