Ingredients
- 2 ½ cups plain flour
- ¾ tsp cloves
- ½ tsp cardamom
- ½ tsp cinnamon
- 1 tsp ginger
- 1 cup coconut oil
- 1 cup molasses
- ¾ cup brown sugar
- 2 eggs
- 200g ginger beer
- 1 ½ tsp baking soda
- 2 tsp baking powder
- 3 cups chopped rhubarb
- 2 tbsp crystallized ginger
- Roasted Rhubarb Ingredients:
- 4 stalks rhubarb
- 2 tbsp honey
- Juice and zest of 1 orange
Tags
Desserts
Baking
Rhubarb and Ginger Beer Cake served with Roasted Rhubarb and Greek Yoghurt
Method
- Preheat oven to 160 degrees on bake
- Line a round 23cm springform tin with baking paper
- Finely chop the crystallised ginger and sprinkle over the base of the tin
- Chop the rhubarb into 2cm pieces and also add to the bottom of the cake tin
- Melt the coconut oil and then mix with the eggs, brown sugar and molasses
- Sieve in the flour, baking powder, cardamom, cinnamon, ginger and cloves and mix through
- In a separate bowl or pot heat the ginger beer until hot and add the baking soda, mix together and add to the cake batter
- Pour the cake batter over the rhubarb and ginger in the prepared tin and bake in the oven for approx
- 40-50 minutes until a skewer comes out clean when tested
- Allow to cool slightly in the tin before removing the side of the cake tin and inverting on a plate
- To prepare the roasted rhubarb, preheat the oven to 200 degrees and then cut the rhubarb in to 3-4 cm pieces before lay in a roasting dish
- Mix the zest, orange juice and honey together and pour over the rhubarb stalks
- Cover the roasting dish with tin foil and place in the oven for 10-15 minutes until the rhubarb is only just tender when tested with knife
- Serve the cake with the roasted rhubarb and some Greek yoghurt on the side
