Easy Rhubarb And Ginger Loaf Cake
Rhubarb and ginger loaf cake is not only tasty but also really simple to make. The perfect combination of tart rhubarb and spicy ginger.
Equipment
Ingredients
- 200 g Rhubarb (Washed, trimmed and chopped.)
- 3 tbsp Ground Ginger
- 175 g Margarine (or butter)
- 175 g Caster Sugar (or granulated)
- 3 Eggs
- 200 g Self Raising Flour
- 2 tbsp Milk
- Brown Sugar (to sprinkle on top)
Instructions
- Preheat the oven to 170℃fan/190℃/375℉/Gas 5. Grease and line the base of a 900g or 2lb loaf tin.
- Cut a few short lengths of rhubarb and the rest diced.
- Beat the butter and sugar together in a mixer until pale and fluffy.
- Add the eggs, one at a time beating well after each one. Add a tbsp of the flour with each egg to prevent curdling.
- Add the ginger, flour and milk, and gently mix together. Fold in the diced rhubarb and pour into the prepared tin. Level the top and place the short lengths of rhubarb on top. Sprinkle with brown sugar and bake in the oven for 1 hour until golden and cooked through.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 295kcalCarbohydrates: 34gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 49mgSodium: 187mgPotassium: 128mgFiber: 1gSugar: 18gVitamin A: 723IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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