Rhubarb and ginger is one of my favourite flavour pairings. The gentle spiciness of the ginger perfectly marries with the sweet-sour nature of rhubarb.
- butter (softened, for greasing)
- 400 g rhubarb (trimmed and cut into 2-3cm (3/4 - 1 ¼ in) chunks)
- 100 g demerara or light soft brown sugar
- 0.5 tsp ground ginger
- icing sugar, for dusting
- for the crumble topping:
- 100 g plain flour
- 0.25 tsp baking powder
- 75 g chilled butter (cubed)
- 75 g light soft brown sugar
- 25 g flaked almonds
- for the cake sponge:
- 100 g butter (softened)
- 100 g caster sugar
- 2 eggs
- 0.5 tsp ground ginger
- 2 tblsp milk
- 175 g plain flour
- pinch of salt
- 1 tsp baking powder
- 23cm (9in) diameter springform/loose-bottomed tin
- Rhubarb and ginger is one of my favourite flavour pairings. The gentle spiciness of the ginger perfectly marries with the sweet-sour nature of rhubarb. This is a twist on the traditional treatment for rhubarb that is somewhere between a crumble and a cake.
- Preheat the oven to 180°C (350°F/Gas 4). Butter the tin and line the base with baking parchment.
- Place the rhubarb, sugar and ginger in a saucepan with 2 tablespoons of water and simmer on a low heat, with the lid on, for about 4-6 minutes or until the rhubarb is tender but not mushy. Remove from the heat, take off the lid and allow to cool.
- To make the crumble topping, first sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until it resembles coarse breadcrumbs. Add the sugar and flaked almonds and mix to combine, then set aside in the fridge while you make the sponge.
- Now make the cake sponge. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then whisk in the ginger and milk. Sift over the flour, salt and baking powder and fold into the cake batter.
- Spoon the batter into the prepared tin, spreading it out evenly, then gently spoon the stewed rhubarb on top. Sprinkle the crumble topping over the rhubarb and bake in the oven for 45-50 minutes or until golden and cooked in the centre.
- Allow the cake to cool slightly before removing the tin, then place on a serving plate. Dredge with icing sugar and serve slightly warm or at room temperature with some whipped cream.
This recipe and many more are available in Rachel's book, 'Rachel Allen: Entertaining at Home', published by Harper Collins.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking