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:Cake Recipes