Deliciously sticky and temptingly moreish, a cake that looks as good as it tastes. Perfect with afternoon tea.
Makes one cake.Products used:
MasterClass Non-Stick 20cm Loose Base Spring Form Cake Pan
MasterClass Electronic Duo Kitchen Scales
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Non-Stick 23cm x 26cm Cooling Tray
Ingredients:
550g rhubarb
2 tbsp soft brown sugar (for the rhubarb)
2 ½ tsp ground ginger
40g treacle
225g self-rising flour
225g soft brown sugar
225g margarine
5 medium free range eggs
Splash of milk
Method:
Pre-heat oven to 170°C.
Mix together the butter, treacle and sugar until the mixture is light and fluffy.
Add one egg at a time and mix together until fully incorporated.
Sieve and fold the flour and ground ginger into the egg, butter and sugar mixture until
fully incorporated and smooth.
If your mixture is a little stiff add a splash of milk.
Cut the rhubarb to fit the length of the tin so that it is compact and there are no gaps in-between each length of rhubarb.
Sprinkle the 2 tablespoons of brown sugar on the base of the tin. Then place the rhubarb into the base of the tin.
Place a baking tray under the cake tin to catch any cooking juices from the rhubarb.
Pour the cake mixture over the rhubarb and place in the oven to bake for 50 minutes to 1 hour.
Leave to cool in the tin.
Serve with clotted cream.
