Prep time:
Cooking time: 15 minutes
Total time:
Serves: 12
150g softened butter (or 50/50 oil and softened butter)
150g caster sugar
2 large eggs
1tsp vanilla essence
150g fine self raising flour
2.5 stalks rhubarb chopped (save a few pieces for decorating)
75g roughly chopped ginger (stem or crystallised, also save a few for topping)
For the frosting / topping (optional – for a plainer cake leave out the topping)
100g cream cheese
50g butter
100g icing sugar
1tsp vanilla essence
Rhubarb and ginger to decorate (see above)
Rhubarb and ginger are both quite zingy flavours, but they go together very well in cakes, balancing out the sweet umami taste of sugar and vanilla. This can be made as a large cake too - if you want to make a sandwich cake just double up the rhubarb and frosting to make a filling.
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