Johnny Dod

Rhubarb
Rhubarb & Ginger Cake

Ingredients

1½lb/600g fresh rhubarb
4oz/100g butter
3oz/75g sugar plus extra for sprinkling
2 free-range eggs
4oz/100g flour
1tsp/5ml ground ginger

For the topping:

3oz/75g butter
4oz/100g flour
2oz/50g sugar
icing sugar to finish

Method

1. Preheat the oven to 180°C/350°F/Gas mark 4.
Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks.

2. Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well.
Fold in the flour and the ground ginger.
Spoon the mixture into a greased and lined 8in tin.
Cover with the prepared rhubarb and sprinkle with sugar.

3. Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar.
Spoon over the rhubarb.
Bake for ¾ hour until firm and springy to the touch.
Allow to cool and dust with icing sugar before serving.