Rhubarb Cake with Candied Ginger

Summary

Yield
Servings
Source/node/5443
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

A zesty little cake for spring rhubarb season

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.