Sticky Rhubarb and Ginger Cake

I may have left this post and recipe a little late in the rhubarb season now (not helped by Blogger’s breakdown the last few days), but this cake was so good and rhubarb itself is one of my favourite fruits so I could not let the whole season go by without a rhubarb post. Last year, it was this totally irresistible tart, this year it’s a totally irresistible cake.The cake came from the little book Jamie Oliver released to raise money for Red Nose Day and this recipe caught my eye immediately. Although we are now used to having raspberries, mangoes and strawberries available pretty much all year round as they are imported from abroad, rhubarb remains a fruit available just during its fairly short season – and even then it can be tricky to find. Personally, I love rhubarb. It’s got a gorgeous bright pink colour, it’s tart, its different and above all, it’s delicious!When we’re in Suffolk, the garden has a large rhubarb patch and so I was able to use our very own fruit for this cake. I wanted to make as much use of it as possible and so doubled the given amount in the recipe. I also stirred some through the cake mixture instead of just laying it over the top – and whilst these changes were good, I felt that the cake could still hold even more rhubarb! The cake turned out interesting though – I was not a fan straight out of the oven, but the day after baking it I loved it. Meanwhile, my Mum was the exact opposite – preferring it warm out the oven and not the next day. I’m not sure why this was, but basically if you don’t like this the first day then be patient.The cake contains dark brown sugar and golden syrup, so the sponge is deep and caramelly in flavour. The little specks of ginger dotted throughout add a welcome touch of heat ad change of texture to the cake without being overpowering. The rhubarb syrup saved from cooking the rhubarb is divine but worth pouring all over the cake to stock it full of flavour. All in all, a very interesting, tasty and perfect spring time bake. You can find the recipe (with the original amount of rhubarb) here.