Most Marvellous Rhubarb and GINger cake

<span class="dojodigital_toggle_title">Most Marvellous Rhubarb and GINger cake</span>

Most Marvellous Rhubarb and GINger Cake

1st August 2016
: 8
: 25 min
: 1 hr 20 min
: 1 hr 45 min
: Moderate

This truly scrumptious cake with a boozy twist is perfect served either as a teatime treat or as a delicious dessert with a big scoop of vanilla ice cream or lashings of hot custard. The cake uses the super delicious and multi award-winning rhubarb gin from fellow Northamptonshire producer, Warner Edwards.


  • 300g Magical gluten-free self-raising flour blend
  • 1 tsp bicarbonate of soda
  • 3.5 tsp ground ginger
  • 125g butter
  • 120ml golden syrup
  • 100ml black treacle
  • 120g light brown soft sugar
  • 2 large eggs lightly beaten together with 4 tbsp milk
  • 1 tbsp stem ginger, chopped
  • 250g rhubarb, chopped
  • For the syrup…
  • 50ml Warner Edwards Rhubarb Gin
  • 50ml ginger ale
  • 120g caster sugar
  • Step 1 Place the sugar, treacle, syrup and butter in a pan and gently heat, stirring occasionally until melted and the sugar has dissolved. Remove from the heat.
  • Step 2 Finely chop the stem ginger then add to the butter/sugar mix and stir through.
  • Step 3 Measure the flour, bicarbonate of soda and ground ginger into a bowl and whisk together until thoroughly combined. Stir in 300g of the chopped rhubarb.
  • Step 4 Beat the eggs together in a bowl with the milk.
  • Step 5 Add the two sets of wet ingredients to the dry ingredients in your bowl and stir together to fully combine.
  • Step 6 Transfer the cake batter to a greased and lined 8” round cake tin and smooth the top.
  • Step 7 Press the remaining 50g of chopped rhubarb into the top of the cake then bake at 140c / 120 fan/ gas 1-2 for around 1hr 20mins and until a skewer inserted into the centre of the cake comes out clean.
  • Step 8 To make the syrup…Place the sugar, gin and ginger ale into a pan and bring to the boil. Keep on a rolling boil for 2-3 minutes until the liquid has reduced a little and you have a more syrupy consistency. Remove from the heat.
  • Step 9 While your cake is still hot, poke lots of holes in the top with a skewer and then pour over your rhubarb gin drizzle.
  • Step 10 Leave in the tin to cool for around 30mins then turn out on a wire rack to finish cooling.
  • Step 11 Enjoy! xx Millie, Marcus and Me xx