Ingredients: 500 g (1 lb) rhubarb (approx 12 sticks) 1 cup sugar 1/2 tsp vanilla 2 tsp finely chopped ginger 2 lemon slices 1/2 cup water 125 g (4 oz) butter 1/2 cup sugar (extra) 2 eggs 2 cups self raising flour pinch salt 1/4 tsp ground ginger 1/2 cup milk Directions:1. Wash and trim ruhbarb, cut into 2.5 cm (1") pieces, place in saucepan with sugar, ginger lemon slices and water, simmer until reduced to pulp, remove lemon slice and cool. 2. Cream butter with extra sugar and vanilla until light and fluffy, add eggs one at a time, beat well after each addition. 3. Fold in combined sifted flour, salt and groun ginger alternately with milk. 4. Spread half the mixture into greased paper lined 28 cm x 18 cm (11" x7") lamington tin, top with cooled rhubarb mixture, then spread remaining batter over evenly. 5. Bake in a moderate oven 35-45 mins or until cake is cooked and top is golden brown, serve warm, cut into squares, with cream or custard. |