Rhubarb Apple And Ginger Cake Recipes

RHUBARB AND GINGER LOAF CAKE

Steps:

• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
• Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
• Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
• Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
• Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
• Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
• Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.

APPLE AND RHUBARB CAKE

Steps:

• Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
• Mix flour, baking powder and salt. Set aside.
• In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
• Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
• Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

RHUBARB, APPLE & GINGER CRUNCH TRIFLE

Steps:

• Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick baking paper to cool, then break into crumbly nuggets. Make up to 2 days ahead and keep in an airtight container.
• Put the apples in a large saucepan, then add the chopped ginger, 50ml water and remaining caster sugar. Bring to a simmer, then gently cook for about 7 mins, adding the rhubarb halfway through, until both are softened, but not mushy. Add more sugar to taste, if you like, then leave to cool. Make up to 1 day ahead and keep in the fridge.
• Lightly whip the cream and fold half of it into the custard. Line the base of a large serving bowl with cake, sprinkle over the wine, then spoon over the fruit, draining off any excess juice. Add a layer of the oatmeal, cover with the custard, then finish with the rest of the cream, slivered ginger and oatmeal. Best assembled shortly before serving. Each element can be made the day before, then layered up when ready to eat.