Rhubarb and Ginger Loaf Cake

This rhubarb and ginger loaf is a real must-make if you love refreshing, spicy and fruity flavours. Rhubarb and ginger loaf cake is the perfect summer treat. Both comforting and fresh in one bite, it encapsulates the true flavours of the warmth months.

This rhubarb and ginger loaf cake is quick and easy to make. The sponge has hint of ginger and is speckled throughout with warming chunks of stem ginger and tangy rhubarb. Delicious served with morning coffee or afternoon tea.

If you are after an easy cake recipe to offer family and friends as mid-week treat, then look no further-a simple loaf cake could just be what you need! Not only undoubtedly yummy, they are also incredibly easy to make. This is the cake I knew I would be making again and again. Also, try out other spices with the ginger if you are feeling adventurous. Cardamom, cinnamon and caraway would also work well.

Ingredients:

• 200g rhubarb, trimmed weight
• 1-2 ball stem ginger, finely chopped
• 175g butter, softened at room temperature
• 175g golden castor sugar
• 3 large eggs
• 200g self raising flour
• 1 tsp ground ginger
• 2 tbsp milk
• demerara sugar for sprinkle

Method:

Preheat oven to 190ºC/170ºC for fan assist oven. Lightly grease and line a 2lb loaf tin.

Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into a small dice.

Beat 175g butter and 175g sugar together with electric beater until very pale and fluffy.

Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g self-raising flour with the last egg.

Add the chopped stem ginger, then sieve in the remaining flour and 1 tsp ground ginger into the bowl. Fold in along with 2 tbsp of milk.

Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.

Bake in the centre of the oven for about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.