Rhubarb and ginger loaf
Zingy ginger is a perfect compliment to tart, tender rhubarb in this loaf cake, perfect for sharing with a pot of tea
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
175g butter, softened
160g golden caster sugar
3 eggs, lightly beaten
200g self-raising flour
1 tsp vanilla
2 tbsp milk
30g stem ginger, chopped
230g rhubarb, cubed
Method
Preheat the oven to 190°C and line a 2 lb loaf tin with parchment.
Beat the butter and sugar until light and fluffy.
Slowly add in the eggs until combined.
Add the flour until that too is combined.
Add the vanilla, milk and chopped ginger.
Stir in the chopped rhubarb and scoop the mixture into your prepared tin.
Bake for an hour or until a skewer comes out clean from the cake mixture. Allow to cool in the tin until cool enough to handle then gently remove onto a wire rack to cool completely.
