Rebarbarás-gyömbéres piskóta

Rhubarb and Ginger Loaf

Serves: 6-8

Calories: 352

Fat: 18g

Saturated fat: 10.5g

Suitable for freezing: no

–         250g self-raising flour

–         1tbsp ground ginger

–         Pinch of salt

–         150g butter, softened

–         150g caster sugar

–         3 medium eggs

–         300g rhubarb, trimmed and cut into 2-3cm slices

–         Icing sugar for dusting

–         1kg loaf tin, buttered and lined with a strip of baking parchment

1. Set the oven to 180ºC pr Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.

2. Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted in the cake.

3. Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer to a wire rack.

4. Dust the cake with icing sugar just before serving, either warm or at room temperature.

Tip from our kitchen: Don’t worry if the mixture seems thick before the rhubarb is added – this is because the rhubarb will release a lot of moisture during cooking.