Rhubarb and Ginger Cake

Rhubarb and Ginger Cake Recipe - A Delicious Dessert from United Kingdom

Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Rhubarb and ginger cake is a delightful dessert that combines the tartness of rhubarb with the warmth of ginger. This cake is perfect for spring and summer when rhubarb is in season and can be enjoyed as a sweet treat or served with a dollop of cream or ice cream.

History

Rhubarb has been used in cooking for centuries, with records of its cultivation dating back to ancient China. The combination of rhubarb and ginger in a cake likely originated in England, where both ingredients are commonly used in baking. This recipe has since become a popular choice for those looking for a unique and flavorful dessert.

Ingredients

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

For the topping

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

How to prepare

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 the rhubarb into 1in/2 cm chunks.
Cream the butter and sugar together until light and fluffy, then add the eggs one at a time, beating well after each addition.
Fold in the flour and ground ginger.
Spoon the mixture into a greased and lined 8in tin.
Cover the mixture with the prepared rhubarb and sprinkle with sugar.
Make the topping by rubbing the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
Spoon the topping over the rhubarb.
Bake for 0.75 hour until firm and springy to the touch.
Allow the cake to cool and dust with icing sugar before serving.

Variations

Add a handful of chopped nuts, such as almonds or walnuts, to the topping for added crunch.
Swap out the ground ginger for ground cinnamon or nutmeg for a different flavor profile.
Drizzle the finished cake with a simple glaze made from powdered sugar and lemon juice for a tangy twist.

Cooking Tips & Tricks

Be sure to trim the rhubarb properly before using it in the cake to remove any tough or stringy parts.

- Creaming the butter and sugar together until light and fluffy will help create a light and tender cake.

- Don't overmix the batter once the flour is added to avoid a tough cake.

- Be sure to allow the cake to cool completely before dusting with icing sugar to prevent it from melting.

Serving Suggestions

Serve the rhubarb and ginger cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Cooking Techniques

Be sure to properly cream the butter and sugar together to create a light and fluffy cake.

- Folding in the flour gently will help prevent the cake from becoming tough.

- Rubbing the butter into the flour for the topping will create a crumbly texture that adds a delicious crunch to the cake.

Ingredient Substitutions

If you don't have fresh rhubarb, you can use frozen rhubarb instead. Just be sure to thaw and drain it before using.

- You can use margarine or vegetable oil as a substitute for butter in this recipe.

- Gluten-free flour can be used in place of regular flour for those with gluten sensitivities.

Make Ahead Tips

The rhubarb and ginger cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. It can also be frozen for up to 3 months. Just be sure to thaw it completely before serving.

Presentation Ideas

Dust the finished cake with icing sugar and garnish with fresh mint leaves or edible flowers for a beautiful presentation. Serve slices on decorative plates for an elegant touch.

Pairing Recommendations

Pair the rhubarb and ginger cake with a cup of hot tea or coffee for a delightful afternoon treat. It also pairs well with a glass of sparkling wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover rhubarb and ginger cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, simply place a slice in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of rhubarb and ginger cake contains approximately 250 calories.

Carbohydrates

Each serving of rhubarb and ginger cake contains approximately 30g of carbohydrates.

Fats

Each serving of rhubarb and ginger cake contains approximately 15g of fats.

Proteins

Each serving of rhubarb and ginger cake contains approximately 5g of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium, all of which contribute to overall health and well-being.

Alergens

This recipe contains gluten, dairy, and eggs.

Summary

Rhubarb and ginger cake is a delicious dessert that is relatively low in calories but contains moderate amounts of carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a tasty and nutritious treat.

Summary

Rhubarb and ginger cake is a delicious and unique dessert that combines the tartness of rhubarb with the warmth of ginger. This recipe is easy to make and can be customized with different toppings or flavors to suit your taste. Enjoy a slice of this cake with a cup of tea or coffee for a delightful treat any time of day.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the countryside. As soon as I walked through the door, I was greeted by the tantalizing aroma of freshly baked Rhubarb and Ginger Cake. My mouth watered at the thought of sinking my teeth into a slice of that delicious treat.

Martha was in the kitchen, humming a sweet tune as she pulled the cake out of the oven. She had a twinkle in her eye as she handed me a slice, knowing full well that I wouldn't be able to resist. And she was right - one bite was all it took for me to fall in love with the unique combination of tart rhubarb and spicy ginger.

I begged Martha for the recipe, eager to learn the secrets behind this delectable dessert. She chuckled and handed me a faded old recipe card, explaining that she had received it from her own grandmother many years ago. The card was well-loved, with splatters of batter and notes scribbled in the margins. It was a treasure trove of culinary wisdom, passed down through generations.

I spent the rest of the day helping Martha in the kitchen, carefully following the steps written on the recipe card. I chopped the rhubarb into small pieces, marveling at its vibrant pink color. The ginger added a warm and spicy kick, balancing out the tartness of the rhubarb perfectly. As the cake baked in the oven, filling the cottage with its mouthwatering scent, I knew that I had found a new favorite dessert.

From that day on, Rhubarb and Ginger Cake became a staple in my own kitchen. I would make it for special occasions, such as birthdays and holidays, or simply when I wanted to treat myself to something sweet. Each time I baked the cake, I would think of Martha and her grandmother, grateful for the gift of their cherished recipe.

Over the years, I have made a few tweaks to the original recipe, adding a pinch of cinnamon here, a splash of vanilla there. I have also shared the recipe with friends and family, passing on the tradition of Rhubarb and Ginger Cake to the next generation. It brings me joy to see others enjoy this delicious dessert as much as I do.

As I sit here now, reflecting on the memories of that fateful day in Martha's kitchen, I am filled with gratitude for the simple pleasures in life - a warm slice of cake shared with loved ones, the smell of rhubarb and ginger wafting through the air, the knowledge that some recipes are more than just ingredients and instructions, they are a link to the past, a connection to the ones we hold dear.

So, if you ever find yourself in need of a little comfort and sweetness in your life, I urge you to give Rhubarb and Ginger Cake a try. Let its flavors transport you to a simpler time, where the only thing that mattered was the joy of good food and good company. And who knows, maybe one day you'll pass on the recipe to someone special, just like Martha did for me.