Rhubarb cake with ginger syrup

MAKES 20CM CAKE

This is one of those wonderfully basic cakes to make and yet it has the wow factor!

25g butter

2 tbsp brown sugar

2 tbsp fresh ginger, grated

3-5 thin- medium stalks

red rhubarb

100g butter

150g caster sugar

2 eggs, separated

150g flour

11/2 tsp baking powder

125ml milk

1 Preheat oven to 180oC. Grease and line a 20cm springform tin.

2 In a small saucepan, gently heat the 25g of butter, the brown sugar and ginger until it turns golden and slightly caramelises. Pour it into the lined base of your prepared tin.

3 Cut the rhubarb into 2-3cm lengths and arrange on top of the caramel.

4 Cream the second measure of butter and sugar until light and fluffy, then add the egg yolks, beating again until combined. Sift in the flour and baking powder, then fold into the creamed mixture.

Stir in the milk until just combined. Whip the egg whites to a soft peak and fold these into the batter.

5 Spoon the batter over the rhubarb and bake for 50 minutes (after which it should be firm to touch and an inserted skewer should come out clean).

6 Cool and invert onto a serving plate with the rhubarb on the top side.

7 Serve and enjoy with ginger rhubarb syrup and fresh whipped cream, yoghurt or crème fraîche.

GINGER RHUBARB SYRUP

1 cup rhubarb, 2cm sliced

2 tbsp brown sugar

1 tbsp water

1 tbsp fresh ginger, grated Simmer all ingredients over a low heat, without stirring, until the rhubarb is soft and a syrup has formed. Taste and add more ginger if desired. Cool.