Today I decided to whip up a cake combining this delicious summery duo. I tweaked a recipe I already had for a tried-and-tested rich sponge cake - the tart rhubarb and firey ginger were the perfect additions. This is sooo easy and tastes heavenly (if I do say so myself!). After much research I can also confirm it is the perfect accompaniment to a cup of earl grey. But don't just take my word for it...
Rhubarb & Ginger Cake
225g unsalted butter
225g caster sugar
225g self raising flour
10 rhubarb stalks
10 pieces of crystalised ginger
100g icing sugar
Preheat your oven to gas mark 4, 180 degrees centigrade, and grease a 9" cake tin.
Chop up five pieces of ginger and the rhubarb and heat in a pan for five minutes until the rhubarb starts to soften.
Meanwhile beat together the butter and sugar until pale and fluffy.
Add the eggs one at a time, until all mixed in, then sift in the flour.
Cover the bottom of the greased tin with cake batter, pour in the rhubarb, then add the rest of the mixture.
Bake for 45 minutes to an hour, until a skewer inserted in the middle comes out clean.
Leave the cake too cool completely on a wire rack.
Chop the rest of the ginger pieces and sprinkle into the icing sugar. Add one spoon of warm water at a time and stir, until a thick icing forms. Drizzle the icing and ginger over the top of the cake.