Rhubarb and ginger sponge
- 400g rhubarb, chopped
- 200g sugar
- 3 balls stem ginger, finely chopped
- 100g butter
- 2 free-range eggs
- 100g self-raising flour
- Cream, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4.
Put 400g chopped rhubarb into an ovenproof dish and sprinkle over 100g sugar and 3 balls of finely chopped stem ginger in syrup.
Beat together 100g butter and 100g sugar. Whisk 2 eggs and add to the butter mixture, with 100g self-raising flour, beating until light and fluffy. Pour over the rhubarb and bake for 30-40 minutes.
Serve with cream.