This delicious spiced rhubarb cake is very moist and reminds us of an old-fashioned gingerbread cake. We recommend you have a slice of it warm with a lashing of creamy custard. Enjoy!
Ready in: 80 minutes
Spiced Rhubarb Cake
140g butter, softened, plus extra for greasing
300g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
100g dark muscovado sugar
250g golden syrup
1 tsp bicarbonate of soda
2 eggs, beaten
300g British rhubarb from Becketts Greengrocers, cut into short lengths
icing sugar, for dusting
Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Butter and line a deep 20cm square cake tin and put to one side.
Sift the measured flour and spices into a bowl. Using a food processor or handheld electric whisk, beat together the butter and sugar until light and fluffy. Add golden syrup and beat again. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour into the mixture. Pulse in the flour, then add the eggs, mixing briefly. Gently stir in the rhubarb.
Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.