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!

Makes: 12

Ready in: 80 minutes

Spiced Rhubarb Cake

Ingredients

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

Method

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.

For more delicious recipes take a look here. Or how about growing your very own Rhubarb at home, take a look at how the BBC suggest to grow Rhubarb.