A simple yet luscious cake that will soon be a family favourite
- 300g rhubarb
- 1 tsp cinammon
- 125g self raising flour
- 100g wholemeal or buckwheat flour
- 1tsp baking powder
- 1tsp ground ginger
- 150g soft brown sugar
- 200ml Fussels rapeseed oil
- 2 eggs
- 50ml semi-skimmed milk
- 1tsp vanilla extract
- 50g stemmed ginger in syrup, finely chopped
- 80g rolled oats
- 40g soft brown sugar
- 50g flaked almonds
- 2tbsp Fussels rapeseed oil
Preheat the oven to 200C/Gas 6.
Chop the rhubarb into 1cm slices and scatter on a baking tray. Sprinkle with cinnamon and spoon over 2 tablespoons of ginger syrup from the stemmed ginger jar. Ensure all the rhubarb is covered and roast in the oven for 10 minutes.
Remove the rhubarb from the oven when it is just tender and set aside to slightly cool.
Turn down the oven to 160C/Gas 3.
In a large bowl combine the flours, baking powder, ground ginger and sugar.
In a jug lightly whisk together the oil, eggs, milk and vanilla. Make a well in the centre of the flour and add the wet ingredients to the dry, and gently mix until all the ingredients are combined.
Carefully fold in the cooled rhubarb, any juices and the stemmed ginger before pouring the mixture into a greased and lined 12” x 9” traybake tin.
In a separate bowl measure out the oats, sugar and almonds for the topping. Pour in the oil and bring the mixture together using your hands. Sprinkle over the cake batter evenly and bake in the oven for 45-50 minutes.
Remove from the oven when the oats are golden.Test the cake is cooked all the
way through by inserting a skewer - if it is clean when removed, the cake is ready.
Allow to slightly cool before slicing into16. Serve warm straight from the oven with ice cream, cream or custard, or allow to fully cool and serve with afternoon tea.