Ingredients
- 6 oz self raising flour
- 1 lvl tsp baking powder
- 1 tsp ground cinnamon
- pinch salt
- 5 oz butter
- 5 oz light muscovado sugar
- 2 free range eggs beaten
- 2 tbsps milk
- 2 pieces stem ginger finely chopped
- 8 oz rhubarb cut into 1 " pieces
Servings:
Instructions
- Sift the flour with the baking powder, cinnamon and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs gradually, alternating with flour.
- Beat in the milk, then the remaining flour to give a batter of dropping consistency.Pour half the batter into a well buttered 8" cake tin.
- Scatter the rhubarb and ginger over the batter, then spread the remaining batter on top.
- Bake at 190 C for 55-60 minutes until firm.
- Serve with ice cream, clotted cream or single cream.
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