Allotments 4 All

As we are officially in Rhubarb season I thought I would share my fav recipe with you all.

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 beating 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.

Like the sound of this, am going to make it tonight :)

thanks gadget for the recipe.  Will have a go at the weekend.

Hope you enjoy it, I will be making one soon once my Rhubarb is long enough maybe 10 days.. :)

i'll get my old Dad on this toot sweet. thanks for the recipe

It's a good combination for Jam too...  :)

sounds good!
If I'm reading this right it's a layered cake with sponge at the bottom, then rhubarb and then the crumble type topping - 3 puddings in 1  :)

absolutely, I sometimes serve it slightly warm with cream fraiche as a pudding... ;D

gave it a go and it is delish!!!!! Many thanks for the recipe :)

Even I am going to try that one and I haven't made cakes for ages.

 Is it plain flour or S/R please.

I always use S/R flour but I did run once and used plain flour which I added 1 tsp of baking powder and it turned out ok.  :)

Could you replace the dried ginger with finely chopped glace ginger

Absolutely!

infact I bet that would be delicious as I use glace ginger in my steamed blackberry and ginger pudding and works really well, so do let us know how it turns out.  :)

Have some frozen rhubarb & am wondering if this would work if it was defrosted & blotted dry with kitchen roll ??

Debs

I made this cake last weekend with frozen rhubarb - it was delicious even though the rhubarb (defrosted and drained) did soak into the cake part rather. I gave some to my friend and neighbour who enjoyed it still warm with custard! I still have 4 portions frozen ready for when I feel like a slice!

Tricia

My wife made a rhubarb and ginger crumble last year and the glutonous woman ate it all.  Must of been good.  Better not let her see your recipe.

Might have to cook some in the shed before it goes home  ;D

Sounds like a mighty fine shed Dandytown :)

well my shed is still stacked against the wall but I have inlisted 3 strapping lads to put it up on Sunday so I will be making cake as a way of a thank you.

Yum!!!  Made this morning and eaten just now.  I used some fresh ginger as I had it in the fridge.  Thanks for posting, Gadget.

Very good recipe, thanks. Also made it with frozen gooseberries. Had to make three of them over Easter week and they vanished into thin air.