Ingredients
- 3/4 cup soft butter
- 1 cup golden caster sugar
- 3 eggs, lightly beaten
- 1.5 cups self-raising flour
- .5 tsp salt
- 2 tsp Baking powder
- 1 tsp vanilla
- 2 tbsp milk
- 30g stem ginger, chopped
- 230g (.5 lbs) rhubarb, leaves and tips removed and stalks sliced into cubes
Directions
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230g rhubarb, leaves and tips removed and stalks sliced into cubes
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Preheat your oven to 190°C (375f) and line a 2 lb loaf tin with parchment.
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Beat the butter and sugar until light and fluffy. Slowly add in the eggs until combined. Add the flour until that too is combined. Add in the vanilla, milk and chopped 230g rhubarb, leaves and tips removed and stalks sliced into cubes
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Preheat your oven to 190°C and line a 2 lb loaf tin with parchment.
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Beat the butter and sugar until light and fluffy. Slowly add in the eggs until combined. Add the flour until that too is combined. Add in the vanilla, milk and chopped ginger.
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Stir in the chopped rhubarb and scoop the mixture into your prepared tin.
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Bake for an hour or until a skewer comes out clean from the cake mixture. Allow to cool in the tin until cool enough to handle then gently remove onto a wire rack to cool completely.
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Stir in the chopped rhubarb and scoop the mixture into your prepared tin.
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Bake for an hour or until a skewer comes out clean from the cake mixture. Allow to cool in the tin until cool enough to handle then gently remove onto a wire rack to cool completely.