|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
A zesty little cake for spring rhubarb season
Preheat oven to 350º
Toss the cut rhubarb and crystalized ginger together in an 8 x 8 glass baking pan. Pour maple syrup over the mixture. Bake, uncovered, for 25 to 30 minutes. Stir gently. (This mixture will release a lot of juice; that's ok, the cake will absorb much of it.)
Meanwhile, blend the flour, baking powder and salt in a medium bowl. In another bowl, beat buttermilk, egg and sugar. Whisk gently into the dry ingredients and stir in the butter.
Spoon this batter over the rhubarb, and bake for about 30 minutes.
Serve upside down with whipped cream or vanilla ice cream.