Sticky Rhubarb and Ginger Cake

Sticky Rhubarb and Ginger Cake
What a lovely way to celebrate Yorkshire rhubarb.  Such lovely tender stems available thank you to the forcing sheds across the road from where we live.  Dark pink stems verging on red and holding an amazing taste that not everyone seems to like… but all will be changed!   Mr C doesn’t like rhubarb but he’s talking about the 1970’s version which was stewed and stringy and far too tart.

I’ve always grown rhubarb and love it made into a crumble.  But to bake with rhubarb… that’s a new one for me.

This cake tasted wonderful.  It looked and tasted similar to  gingerbread and Yorkshire parkin.  Would also be nice warm as a pudding and it tasted divine when cold.

Even Mr C has changed his mind as long as I promise not to stew rhubarb to destruction!

My cake for the Pudsey & West Leeds Clandestine Cake Club on 15 April 2012


Preheat the oven to 180 degrees and line a 20cm round cake tin.

Melt together in a pan:

200g butter

150g dark brown sugar

2 tbsp syrup from the stem ginger

Whisk the eggs and milk together then whisk into the cooled butter/sugar/syrup mixture

150ml milk

2 eggs

Then to this mixture add:

300g self raising flour

2 tsp ground ginger

3-4 balls stem ginger, finely chopped and 2 more tbsp of the syrup

Mix well then pour into your prepared cake tin.

The rhubarb topping

250g rhubarb

100g caster sugar

2 tbsp stem ginger syrup

Slice the rhubarb into 4cm lengths and put them in a pan with the caster sugar and 2 tbsp of syrup from the jar of stem ginger.  Bring to the boil, and then turn down and cook on a low heat for 5 minutes until the rhubarb is cooked but hasn’t broken down.  Keep an eye on this and 5 minutes might be too long.

Carefully arrange the strips of rhubarb on top of the cake mix but save the rhubarb syrup for later.

Bake the cake for 1 hour 20 minutes until it’s risen and beautifully golden.  After an hour check your cake.  If it is starting to brown cover it loosely with some kitchen foil.   When you think it’s ready, insert a skewer into the middle of the cake, if it comes out clean the cake is ready.

While the cake is hot pour over the sticky rhubarb syrup.  It creates a sizzling noise and the smell is wonderful.

I’m very lucky to live near two Yorkshire Rhubarb growers. B Whiteley Farm on Houghside Road and Tomlinsons on Roker Lane, both in Pudsey, Leeds, LS28

I found this recipe on the internet and am very pleased with the results.  This recipe was borrowed from:


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