Recipe by Rochelle's Kitchen London

Rhubarb and Ginger Slab Cake

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Rhubarb and Ginger Slab Cake
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

Rhubarb and Ginger Slab Cake for Bank Holiday teatime is a delicious treat for the weekend. The moist fruity cake is topped with a rhubarb sweet sharp icing that is the unmistaken joy of this fabulous fruit that I adore. Make the most of rhubarb season and try this out – you won’t regret it!

Ingredients

Rhubarb and Ginger Slab Cake

  • 1 and 1/2 cups drained roasted or poached rhubarb plus extra for the icing

  • 1 and 1/2 cups flour

  • 1 cup golden caster sugar

  • 1 teaspoon ground ginger

  • 1/4 cup and 2 tablespoons brown sugar

  • 2 eggs

  • 1/2 cup vegetable oil

Rhubarb Icing

  • 1/2 cup butter

  • 2 cups icing sugar sieved (add more or less if required)

  • 1 teaspoon vanilla extract

  • 1/2 cup cooked rhubarb

  • pink sugar sprinkles

Directions

Prepare the Rhubarb and Ginger Slab Cake

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Mix the dry ingredients together in a bowl.

3.

In a separate bowl, whisk the sugar, eggs, oil, and rhubarb till combined.

4.

Gradually add the dry ingredients until fully combined.

5.

Add the mixture to the prepared baking tin and bake for approximately 45 to 50 minutes making sure to check the top does not overbrown. You can always cover it with some foil for the last 10 minutes of cooking.

6.

Cool the cake in the tin for 10 minutes and then turn out to cool completely before icing or slicing.

7.

To make the icing, beat the icing ingredients together until combined into a semi-soft dripping icing.

8.

Chill for best results and then cover the slab and decorate with the sprinkles to serve.

Notes:

For best results, use all ingredients at room temperature.
Use the drained rhubarb juice for jellies, fruit salads or cocktails.

Recipe tags

desserts ginger rhubarb rochelleskitchenlondon
Rhubarb and Ginger Slab Cake

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