Rhubarb, golden syrup and ginger cake

A lot of fuss is made of the beautiful, pink, forced rhubarb from the Yorkshire rhubarb triangle.  More especially perhaps in these days of Instagram, its blush so photogenic, the colour "popping" on the screen.

But I think I prefer the thicker, greener stems of field grown rhubarb, with its astringency and bite.  Of course, it does need to be tempered with sugar, I defy anyone to tell me they like unsweetened rhubarb, even in savoury dishes.  It also combines joyfully with other flavours; rhubarb and strawberry crumble is a firm favourite here.

This cake is a variation of a much loved steamed sponge and is a light and luscious foil for the tart rhubarb topping.

2 long sticks of rhubarb
Sugar to taste
120g butter
120g golden syrup
2 eggs
120g self raising flour
1 tblsp ground ginger

Heat the oven to 180ºC
Cut the rhubarb into thumb sized pieces and place in an oven proof dish.  Sprinkle liberally with sugar, you will have to decide for yourself how much you need, I used a couple of tablespoons.
Place in the oven for about 20 minutes until it is soft, but still holds its shape.

Set aside while you make the cake mix.
Lightly grease a 22cm cake tin 
Beat the butter and golden syrup together until light in colour and thoroughly combined.
Beat in the eggs.  Really beat in the eggs, then beat a bit more.
Fold in the flour and ground ginger.
Spoon the cake mix into the prepared tin and level it.
Carefully place the cooked rhubarb on top of the cake mix and put the tin into the oven.
Cook for 20 - 25 minutes, until a skewer inserted into the middle of the cake comes out clean.
Serve at room temperature with cream or ice cream.

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