Rhubarb and Ginger Pudding Cake

Rhubarb and Ginger Pudding Cake

Certain flavours make good companions.  Rhubarb and ginger are a good example.

The ginger is combined with the rhubarb in the base of this dish,  in the form of grated crystallized ginger.  Ginger powder is also added to the cake portion of this recipe.

Sweet and tart, with a hint of spice, Rhubarb and Ginger Pudding Cake is delicious.

Rhubarb and Ginger Pudding Cake

Serves 8 - 9 servings
Inspiration Bravo - Best of Bridge

Ingredients

Base

  • 2 Tbsp butter (melted)
  • 1/2 cup brown sugar
  • 3 Cups chopped rhubarb
  • 2 Tbsp grated or finely chopped crystallized ginger

Cake

  • 1 1/2 Cups all purpose flour
  • 2 Tsp baking powder
  • 1 Tsp ground ginger
  • 1/4 Tsp salt
  • some freshly grated nutmeg
  • 3/4 cups white sugar
  • 1/2 cup butter (room temperature)
  • 2 Large eggs
  • 1 Tsp vanilla extract
  • 1 cup plain yogurt (or sour cream)

Directions

Preheat the oven to 350 deg F.
Base
Put the butter in the bottom of an 8 inch square glass or ceramic baking dish. Microwave until the butter is melted (about 20 seconds). Swirl to cover the bottom.
Sprinkle with brown sugar. Spread rhubarb evenly in dish and sprinkle on the grated crystallized ginger.
Rhubarb and Ginger Pudding Cake
Cake
In a bowl, combine the flour, baking powder, ground ginger, salt and nutmeg; set aside. In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. Add the flour mixture alternately with the yogurt, making two additions of each.
Spread the cake over the base.
Rhubarb and Ginger Pudding Cake
Bake for about 45 minutes or until the top is golden and a cake tester inserted in the centre comes out clean. Serve with whipped cream or ice cream.
Rhubarb and Ginger Pudding Cake

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