Harrow in LEAF - Sticky Rhubarb and Ginger Cake

	Allotment Associations & Horticultural Groups in Harrow, Middlesex

The place to share your recipes using your allotment or garden produce.

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.
Goes down very well with that afternoon cuppa!

Ingredients:

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

Method:

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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