Rhubarb & ginger loaf

SERVES: 8 takes: 1hr 10 MINS

An easy, no-fuss cake to bake – the ginger complements the tangy rhubarb perfectly…

What You’ll NEED

■ 250g self-raising flour ■ 1tsp ground ginger

■ 150g butter, softened ■ 150g caster sugar

■ 3 medium eggs

■ 300g rhubarb, cut into

2cm chunks

■ Icing sugar, for dusting

Heat oven to 180C/gas 4. grease a 1kg loaf tin and line the base and ends with a strip of baking paper. Sift the flour and ginger into a bowl. Add the butter, sugar and eggs and beat with an electric mixer until smooth. Stir in the rhubarb (the mixture will be quite stiff but the rhubarb will give off moisture as it cooks). Spoon the mixture into the loaf tin and level. Bake for 45-55 mins, or until golden and firm to the touch. Leave in the tin for 10 mins before turning out onto a wire rack.

Dust with icing sugar and serve warm.

Per serving: 365 cals; 18g fat; 10.5g sat fat, 43g carbs

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