- Start by preheating your oven to 180°C/160°C fan/GM 4, and grease and line a standard loaf tin.
- Cut some of the rhubarb into 4-5 two-inch lengths and set aside, before chopping the remaining rhubarb into 1cm cubes. Next, dice the stem ginger.
- In the bowl of your stand mixer, cream together your butter and sugar until light, fluffy and pale in colour.
- In a separate jug, whisk your eggs.
- Reduce the speed of the mixer to minimum and begin adding the beaten egg a little at a time. It is important to do this slowly to encourage the mixture to form a smooth emulsion.
- If the mixture looks like it is beginning to curdle, stop mixing and begin alternating adding the flour and the remaining egg to avoid losing the air that you have already trapped into the mixture.
- If all goes to plan and you have been able to add the egg without the mixture splitting, sieve half of the flour into the bowl and mix until just combined, before adding the remaining half along with the ground ginger.
- Finally, add the chopped rhubarb and the ginger and stir through. The milk can also be added, if needed, to achieve a dropping consistency.
- Spoon the mixture into the loaf tin and lay the 2” lengths of rhubarb across the surface, before baking in the oven for around 65-70 minutes (if the top starts to go a little dark, cover the top in tin foil for the last 10-15mins).
- Whilst the cake is still hot, pour or brush over a little of the stem ginger syrup and leave in the tin to cool completely, before removing to serve.
Rhubarb season might be coming to an end, but if you’ve managed to grow some at home and are looking for a tasty way to use it all up, do we have the recipe for you!
This week, Mr Baker is showing us how we can pair our last-of-the-season rhubarb with some deliciously warming stem ginger to create a sweet loaf cake that is perfect for the autumn.
Super simple, super sustainable AND super delicious? What’s not to like?!