Rhubarb Cake Recipe
Easy cake recipe to use this delicious seasonal produce
Equipment
- 21cm cake tin
Ingredients
- 160 g caster sugar
- 190 g butter
- 3 large eggs
- 140 g self-raising flour
- 60 g ground almonds
- 1 tablespoon milk
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 250 g rhubarb cut into 2cm chunks and halve lengthways
Instructions
- Preheat the oven to 180 degrees C
- In a large bowl, cream together the butter and sugar until light and fluffy
- Mix in the eggs
- Add the flour, almond flour baking powder and ground ginger
- Add the milk
- Combine all the ingredients well
- Grease a 21cm cake tin
- pour in approximately half the cake mix
- Arrange halve the rhubarb chunks over the mix
- Spoon in the remaining mix
- Arrange the remaining rhubarb chunks pressing down slightly into the mix
- Bake in the oven for about 60 minutes, checking with a skewer after 50 minutes
- Allow to cool before turning out onto a baking rack