So this afternoon I set to the plant and harvested what meagre crop I could, enough to make this cake at least. The mixture itself is made like muffin batter, but I much prefer this in a single cut-and-come-again slab. I grind the hazelnuts myself at home, using the mini-blender - you can substitute bought ground almonds if you'd rather.
Rhubarb & Ginger Cake
340g plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
1 tbsp ground ginger
100g ground hazelnuts (and see above)
Stir all these 'dry' ingredients together in a capacious bowl.
250g light muscovado sugar
1/4 pint sunflower oil
2 large eggs
1/4 pint milk
Combine all these 'wet' ingredients in a jug, then stir into the dry bowl.
300g rhubarb, diced very small
2 tbsp demerara sugar
Stir the rhubarb into the batter. Scrape into a greased rectangular tin - about 30x20cm I suppose - and sprinkle the surface of the cake with demerara sugar. Bake at 180°c for 45-50 minutes until a skewer comes out clean. Cover the surface of the cake after 15-20 minutes to stop it from browning too much. Cool on a wire rack.
Friends of ours got married yesterday, on a truly
glorious June day. I have never been to a nicer wedding, nor to one that took such good care of the youngest guests. The children really enjoyed the arts-and-crafts table set up in one corner of the reception venue, and they loved the fact that they had party bags to bring home! Craig and Amelia - here's to you and your future together. You deserve all the happiness you can imagine.