I think this is one of my favourite flavour combinations. Because there are pieces of ginger around the top of the cake it means you get a delicious ginger hit with every mouthful.
This works best with fresh rhubarb which is in plentiful supply at this time of year.
Preheat oven to 180c / gas mark 4. Prepare an 18 cm round tin. I use Prestige cookware
170 g gluten-free self-raising flour 150 g light muscovado sugar
170 g softened butter 4 eggs (3 if using non gf fl)
1 stem of rhubarb chopped and each chunk split in half lengthways then softened by roasting in oven.
3 pieces of stem ginger – 2 finely chopped and 1 chopped in to larger pieces for the top of the cake.
Mix all ingredients (except rhubarb) together until smooth.
Fold in rhubarb half the rhubarb and the finely chopped ginger..
Arrange the remaining rhubarb and ginger around the top of the cake.
Bake in centre of the oven for about 20-25 mins.