Rhubarb Cake with Candied Ginger

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A zesty little cake for spring rhubarb season

Prep Time

30 minutes

Cook Time

30 minutes

Yield

9 Servings

Ingredients

1 pound rhubarb
1⁄2 cup ginger, crystallized
1⁄2 cup maple syrup
1 cup flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup buttermilk
1 egg
1⁄3 cup sugar
4 tablespoons butter

Instructions

 

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.