• 50 g butter
  • 250 g brown sugar
  • 350 g rhubarb (trimmed and cut into 2cm chunks)
  • 200 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda
  • 2 eggs
  • 200 ml buttermilk
  • 75 ml sunflower oil
  • 1 tsp grated ginger (heaped)


  • Preheat the oven to 180°C.
  • Melt the butter in a medium sized oven proof frying pan (measuring 25cm in diameter).
  • Stir in half the sugar and cook over a gentle heat for about 5 minutes.
  • Add the rhubarb - there's no need to stir - remove from the heat and set aside.
  • Sieve the flour, baking powder, salt and bicarbonate of soda into a bowl. 
  • In a measuring jug or small bowl whisk the eggs and add the remaining brown sugar, the buttermilk, oil and ginger.
  • Mix together, then pour into the dry ingredients and whisk to form a liquid batter.
  • Pour this over the rhubarb in the pan and place in the preheated oven and bake for 30 minutes or until the cake feels firm in the centre.
  • To serve
  • Cool for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature with softly whipped cream.


This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins