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8 Servings
1 Hour, 20 Minutes
Allergens
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!
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients together in a bowl.
In a separate bowl, whisk the sugar, eggs, oil, and rhubarb till combined.
Gradually add the dry ingredients until fully combined.
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.
Cool the cake in the tin for 10 minutes and then turn out to cool completely before icing or slicing.
To make the icing, beat the icing ingredients together until combined into a semi-soft dripping icing.
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.
