Okay, so we did say there’d be three rhubarb recipes, but we can’t help it.
We had the most beautiful lush pink rhubarb and we couldn’t resist one more.
Ginger, of course, that most classic of rhubarb comrades.
1 hr 15 mins | slices 12 | easy
handful pistachios, chopped
2 fat stalks rhubarb, cut to 3cm lengths
butter for frying
2 tbsp ginger syrup (from a jar of stem ginger)
140g salted butter, softened
140g dark muscovado sugar
250g self raising flour
50g ground almonds
1 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
2 free range eggs, beaten
Line a non-stick loaf tin with a strip of greaseproof paper along the bottom and up the ends to give you handles later.
Oven to 160°C / gas 4.
Sprinkle the pistachios in the bottom of the tin. Melt the butter in a pan and gently fry the rhubarb for 2-3 mins, when it is a little softened, turn off the heat and stir in the ginger syrup.
Place the rhubarb over the pistachios and pour over the syrupy butter.
Cream the butter and sugar together in a whizzer until fluffy. Transfer to a mixing bowl and mix in the eggs.
Sift the flour, almonds, spices and baking powder together into the bowl and stir it all in.
Pour the cake mixture over the rhubarb and even out the top. Bung in the oven for 50mins until it springs back when pressed, cover with foil if it is browning too quickly.
Remove from the oven and run a spatular around the sides without the paper. Leave it for a minute or two before lifting the cake onto a cooling rack. Turn the cake and carefully remove the paper strip to release to steam. Allow to cool, mostly.
We’ve adapted this from a Mary Cadogan recipe.