To make the filling: Cut the rhubarb into 3-4cm lengths and place in an ovenproof dish, then stir in the sugar. OK so I might have gone just a tad overboard with the filling. Place shortbread hearts into the bowl of an electric food blender. Preheat oven to 170°C (350°F). 110g (1/2 cup) caster sugar. Wash the rhubarb and cut it into 2 cm chunks and add it on top of the sugar and ginger. Carefully spoon mix into the baking tin and bake for 55 minutes of until a skew inserted in the center comes out clean. You will need 1 large orange for the zest required for this cake. I simmered that filling till all the rhubarb had completely collapsed and the whole thing was reduced to a lovely syrupy mush. Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews. Grease and flour a 8x8" square cake pan, and line the bottom with parchment paper; set aside. Cover the dish and cook in the oven for 20-30 minutes, stirring once, until the rhubarb has softened. Transfer to a greased 9x5-in. Learn how your comment data is processed. Preheat the oven to 190°C, gas mark 5. Add eggs, beating in between each addition. Copyright Karon Grieve - Larder Love © 2018. It doesn’t have seeds or pips so I take it its one of the unique vegetables disguised as a fruit with its sweet and soft flavour…. On a medium heat stir for 10 minutes or until the rhubarb is soft and smooth. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. All Rights Reserved. This rhubarb and ginger cake was so easy to make. (4) For the spiced sugar topping, mix the sugar, cinnamon and ground ginger together and sprinkle over the top of the cake mixture. My rhubarb is super tart which I love, but I appreciate that isn’t to everyone’s taste. It was so easy to make and tastes delicious. This may take a minute or two. Make a tart, stew it, make gin? Sift the flour and baking powder together and fold in gradually. Then check out these recipes; Sweet Cheese with Rhubarb and Raspberries. Right now when things are pretty shitty I wanted to make something that would make everyone smile. Stir well to combine and pour into the prepared tin. Required fields are marked *. This simple rhubarb and ginger cake is special enough to serve as a party dessert. I simmered the rhubarb with fresh grated ginger (use ground ginger if you don’t have any fresh stuff), a vanilla pod, juice, zest and pulp of an orange, sugar and some of my rhubarb and ginger gin. In a separate bowl, whisk together melted butter, yogurt, eggs, ginger, … It makes the cake look a bit more special without having to up the ingredients. 4-5 sticks (400g) rhubarb, cut into 12cm lengths 1 First, make the topping. Step 3 Rub the butter into the flour and the orange zest then mix in the remaining sugar. To make the icing combine all ingredients together and beat with electric beaters for 10 minutes until light and fluffy. Reserve a couple of spoonfuls and drizzle this on top of the frosting to finish off your masterpiece, Chickpea Gnocchi with Tomatoes and Pesto ». Sprinkle half of the sugar onto the rhubarb and pour over the orange juice. Never knowingly rude and all that! Add flour, baking powder, ginger, brown sugar and butter and mix well. 5. The filling was all-important. Fold in the orange zest, the yoghurt and lastly the rhubarb pieces. K x, Your email address will not be published. Almost seems rude not to put them together. Distribute evenly the 100 grams of sugar in the base of the lined tin and distribute roughly half of the chopped ginger (about 3 spoonfuls) Add the chopped rhubarb to the sugar and ginger Wash the rhubarb and cut it into 2 cm chunks and add it on top of the sugar … Your email address will not be published. This Rhubarb and Ginger Cake was a really special spring time treat. This fruity rhubarb cake is complimented by the gentle whispers of ginger adding a fun and spicy element to the cake. I will definitely make this again. As I said, the sponge was very simple with just the addition of ginger. What to do with a wonderful gift of rhubarb? Chop the rhubarb into 2.5 cm … Serve warm or cold with some fresh whipped cream or vanilla ice cream. I also used smaller cake tins than normal. Rhubarb, ginger and honey cake. The standard tins I use are 17cm. Using a metal spoon, gently fold in the flour, baking powder and ground … But you see I had in my mind a cake that would be really special and cheer us up. For this cake, I combined warm, spicy ginger with tantalizing, tart rhubarb. Grease a 20cm cake tin and line with baking parchment. 25 May 2019; by Claire; 1 comment; It doesn’t matter how neglected it is (and it is very neglected), my rhubarb crown never fails to deliver. I’ve used unsalted butter but it doesn’t matter if you use salted. Stir in orange rind and juice, brown sugar and minced ginger. These are only 16cm and a little deeper. Strain the rhubarb well. Beat in orange zest and vanilla. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. No, I made this Easy Rhubarb and Ginger Cake and it was gorgeous. Fold in the stem ginger. On a cooled cake spread the icing all over, serve. 8 Feb 2020 Devised as a seasonal celebration of Yorkshire forced rhubarb, this charming little cake is all about flavour. Don’t want to be going mad on the flour, eggs and butter just now. Using a spatula carefully fold in the rhubarb mix until only just combined where ripples of rhubarb have occurred. The rhubarb syrup saved from cooking the rhubarb is divine but worth pouring all over the cake to stock it full of flavour. 4. Bake in the middle of the oven for about 50 minutes or until cake springs back to touch in the centre or a … Process into fine biscuit crumbs. Image: Wayne Bryans. Fold in the rhubarb. Mine really was rather haphazard in construction anyway with all the oozing rhubarb but it all added to the charm. I know it’s a couple of weeks off yet, but I’ve been thinking about this cake for ages and I was dying to try it out and see if it would work. Recipe: Rhubarb & ginger crumble cake (makes one 10″ cake – or two 7″ cakes) rhubarb and ginger crumble cake . … It's spring time on a plate, grated fresh ginger (or 1 tsp ground ginger), Preheat oven to 180C and grease two baking tins (I used 16cm tins but 17 is fine), Place the rhubarb and all other ingredients for the filling in a small pan and bring to the boil, Lower the heat and simmer for 20 minutes or untill everything is pulpy, allow to cool, Remove the vanilla pod and wash and dry and pop it in a jar of sugar to get vanilla sugar or to use again, Whazz the mixture in a mini food processor or with a hand blender till smooth, Beat together all the ingredients till you have a firmish paste, Spoon out 2 tbsp of this and mix it with 2 tbsp of the cake filling, Beat the butter and sugar till light and fluffy, Sift in the flour, ginger and baking powder and fold into the mixture till everything is completely combined, Add the Greek yogurt and stir carefully into the mixture, Spoon into the prepared baking tins and bake for approximately 25 minutes till golden and a skewer comes out clean from the centre, Remove cakes from oven and cool for 5 minutes before removing from tins and cooling completley on a wire rack, Spread the mix of frosting and filling on to the bottom cake first, Spread the plain frosting on the top of the other cake. 2 eggs. They were coming to stay and I had a vivid memory that at least one of them was an enormous rhubarb and ginger … A small amount of freshly grated ginger packs a deceptive amount of flavour, quickly transforming and elevating a simple butter cake into something a bit more complex and exotic. Remove the vanilla pod and wash and dry and pop it in a jar of sugar to get vanilla sugar or to use … Pour the batter into your prepared tin and flatten with a spatula. Then I spooned on lots and lots of the rhubarb and ginger mixture. Spring has most definitely sprung and with it lovely rhubarb. Cut the rhubarb into 2cm pieces and place in a saucepan with ¼ of the sugar and 2 tsn’s of the vanilla essence. There's fresh ginger in the sponge, plus a delicious sweet-and-sour rhubarb curd and a Swiss meringue buttercream flavoured with honey. 185g (1/4 cup) self raising flour. Now just to clarify this is very much a rhubarb cake with a hint of ginger to bring out the flavour. Better to cook too many – you can use the leftovers to serve with the cake or enjoy with some Greek yoghurt. Place the four, baking powder, ginger and salt in a separate bowl and whisk lightly to combine. The mellow warming tones of ginger compliment the fresh tangy flavour of the rhubarb. Oh my! Well come on, it was there and the urge to chuck some gin in there was just too much for me. Heat the oven to 190°C (375°F, gas mark 5). Its a flavour combination I have used many time such as in my rhubarb and ginger crumble. With an electric whisk, beat together the remaining sugar and the butter, then whisk in the eggs. I was not disappointed with this cake. Sprinkle the crumble mix over the rhubarb and cook in the oven for 40 minutes. Place the rhubarb slices into a baking pan and toss with the sliced ginger, orange juice, zest and sugar. I made the frosting with ricotta which was quite loose and should have increased the sugar and butter which made the construction of the cake a bit haphazard and would use cream cheese next time. Preheat the oven to 160c and line a 23cm-baking tray with baking paper. Variations Add star anise to the pan when cooking the rhubarb for a new flavour combo you may not have tried before; Add 1/2 tsp ground ginger to the cake mixture (when you add the flour) if you like your cake with a little spicy edge! 200g butter. Instead of just sandwiching the cake with the rhubarb mixture I mixed a little of it with my cream cheese frosting then spread that on the cake base. Instructions. Stir in the eggs and sour cream until smooth, then fold in the 3. Our own rhubarb is a bit weedy at the moment so this was a much appreciated gift. I thought what a great idea for jam! For the rhubarb, preheat the oven to 150oC/Gas 2. 110g … Quick and easy family recipes, bakes and preserves. Glad you loved the cake so much. It has a little fiery kick with a super delicate texture and the roasted rhubarb just brings it all together! 40g (1/3 cup) custard powder. I recently whipped up this take on vegan ginger cake for my amazing in-laws. Sift in the flour and baking powder, add in the ground almonds and the rind from the two oranges. (5) Bake for 50 minutes (regardless of the size tin) and then cover with a sheet of foil for the remainder of the cooking: Remove from the oven and leave to cool. I have decorated with some grated white chocolate and left over orange zest. Grease a round 23cm springform cake tin and line its base with baking parchment. This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat 1 hr and 10 mins Easy The whole rhubarb and ginger combo is a bit like Fred and Ginger really. Beat the eggs in one at a time adding a little flour with the last egg. Step 2 Stir in the orange flower water, zest, cardamom seeds and … Exactly what I wanted! Preheat oven to 180°C/Gas 4. The rhubarb was a gift from a really special friend and so I had to do her proud. Obviously the addition of gin is optional. (3) Stir in the rhubarb and stem ginger and spoon into the tin(s). It did BTW. 1 Preheat the oven to 180°C/160°C Fan; 2 In your greased and lined cake tin sprinkle 1 tbsp of sugar and lay the rhubarb along the base. Often rhubarb … Rhubarb ginger cake 1 hour 50 min. Distribute evenly the 100 grams of sugar in the base of the lined tin and distribute roughly half of the chopped ginger (about 3 spoonfuls) Add the chopped rhubarb to the sugar and ginger . Required fields are marked *. Like pretty much all jams, this rhubarb jam comes together pretty easily. Share. Add the eggs and beat until well combined. Keeping the cake base simple meant I could really let the rhubarb shine. Fold the dry ingredients into the wet ingredients until well combined. Finely grate 1 teaspoon of As I’ve already made rhubarb and ginger gin this year I felt duty bound to drag myself away from the hooch and do something different. ; 4 In another bowl mix the almonds, polenta, and baking powder. All in all, … I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger. Mascarpone or ricotta would work just as well. Hi Sue loaf pan. Place the rhubarb in a bowl and cover with 50g of the sugar. The rhubarb is poached in blood orange juice with more ginger and real vanilla bean seeds. In a large bowl, beat together the sugar, oil and eggs. If you do make this cake then please put a comment here and let me know what you think. This cake definitely stars the Rhubarb where the orange and the ginger provide a refreshing and gentle delectable taste. Your email address will not be published. Place mixture into the loaf tin and spread out evenly with a spatula. My friend Naomi dropped off some veggie seedlings yesterday and also a bunch of rhubarb. It is easier to do this when the cake hasn't been assembled, Spoon on all the rhubarb puree on to the base cake so that is all oozes over the sides when you place the other iced cake on top. Honestly, that was it. 2 fresh rhubarb stalks, cut to 10cm and if thick cut in half lengthways Looking for more uses for lovely spring rhubarb? Rhubarb, ginger, orange and custard cake. Cover loosely with a layer of greaseproof or parchment paper and bake until tender and juicy but still holding its shape (about 25–35 minutes). Aug 2, 2018 - This easy rhubarb jam comes together in about 45 minutes all in one pot. Like this recipe? In a large bowl, cream butter and sugar until light and fluffy. It's a little twist on a classic with the addition of ginger and orange juice. The base having this glistening saucy filling all around the sides gave exactly the special cake verging on dessert that I wanted. Then evenly sprinkle the rhubarb with the crystalised ginger. In a large bowl, whisk together flour, sugar, baking soda, baking powder, ground ginger, and salt.