Rhubarb And Ginger Cake Recipe

Name: Rhubarb And Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 2 None eggs; 2 1/4 cups self-rising flour, sifted; 1/2 tsp ground ginger; 1/2 cup milk; 1 lb rhubarb, trimmed, chopped; 1 tbsp candied ginger; None None custard, cream or ice cream, to serve

Servings: persons

1/2 cup butter, softened
1 cup granulated sugar
1 tsp vanilla extract
2 None eggs
2 1/4 cups self-rising flour, sifted
1/2 tsp ground ginger
1/2 cup milk
1 lb rhubarb, trimmed, chopped
1 tbsp candied ginger
None None custard, cream or ice cream, to serve

1
Lightly grease a bundt pan with a lid. Line base with parchment paper.
2
Cream butter, 1/2 cup sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and ground ginger. Add milk, 1/2 lb rhubarb and candied ginger. Transfer to prepared pan, cover with parchment paper and secure lid. Transfer to a large saucepan. Fill with enough hot water to come halfway up sides of bundt pan. Simmer for 1 hour 30 mins, until a skewer inserted in the center comes out clean.
3
Meanwhile, in a small saucepan, combine remaining sugar with 1/4 cup water. Bring to a boil, stirring. Add remaining rhubarb. Boil for 4-5 mins, stirring, until tender.
4
Remove cake from pan. Serve warm in wedges with stewed rhubarb and custard.

740

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup granulated sugar, 1 tsp vanilla extract, 2 None eggs, and more.

Yes, Rhubarb And Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb And Ginger Cake

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