Rhubarb and Ginger Cake

== Description ==
== Ingredients ==
* 1 1/2 1b or 600 g fresh rhubarb
* 4 oz or 100 g butter
* 3 oz or 75 g Sugar plus extra for sprinkling
* 2 free-range eggs
* 4 oz or 100 g flour
* 1 tsp or 5 ml ground ginger
For the topping:
* 3 oz or 75 g butter
* 4 oz or 100 g flour
* 2 oz or 50 g Sugar
* icing sugar to finish 
== Directions ==
# Preheat the oven to 180C/350F/Gas mark 4. 
# Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. 
# Rinse and chop into 1in/2 cm chunks.
# cream the butter and Sugar together and when light and fluffy add the eggs one at a time heating well. 
# Fold in the flour and the ground ginger. 
# Spoon the mixture into a greased and lined 8in tin. 
# Cover with the prepared rhubarb and sprinkle with Sugar.
# Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the Sugar. 
# Spoon over the rhubarb. 
# Bake for 3/4 hour until firm and springy to the touch. 
# Allow to cool and dust with icing sugar before serving.
Category:Rhubarb cake Recipes
Category:Rhubarb Recipes