Rhubarb and Ginger Cake
When I was a little girl I spent a lot of time at my Grandparents house. My Mum was a single parent until I was 3 and had to work so I stayed with them a lot and once she met my Dad it carried on. I loved going there and they were so used to it that it just seemed natural.
My Grandparents had two gardens. A small lawn near the front of the house and then a large sprawling plot at the back that was more allotment than garden! Granny had a space to grow her roses, her absolute favourite flower. I never knew what types they were but remember a sea of different colours. Grandpa grew fruit and veg. It seemed at the time that there was pretty much every type going. All the basics plus beetroot, gooseberries and rhubarb. They also shared several apple and plum trees with their neighbour.
I used to spend hours there with Grandpa and his dogs. He’d be weeding or digging up veg. I’d be either playing amongst the bushes or looking after my own little patch. Granny would pop out mid-morning, have a look at her roses and collect whatever vegetables she needed for dinner. Over time both Granny and Grandpa got ill and eventually they had to move to sheltered accomadation. Mum helped them tend their new, much smaller garden but I know Grandpa missed his plot dreadfully.
I long for a garden where I could grow some of our own food but our current garden is so small there just isn’t any room. My mother-in-law has been growing runner beans this year and we’ve had some of those but her neighbours have managed to cram a tremendous amount into their garden. Last week we were given the last of their Rhubarb with a request to make something and bring it across at the weekend.
I eventually decided on a Rhubarb and Ginger cake given we have eaten our own bodyweight in crumble already! There was so much rhubarb that I made two, one for us to keep and one to take over. I settled on this recipe from the BBC Good Food website. It doubled well and once everything was chopped was very easy.
It’s very moist and sunk slightly when it came out of the oven. As with most ginger cakes it’s best made a day or two beforehand so it can turn into a deliciously sticky cake, though it is very tasty on the day. The recipe calls for crystallised ginger but I only had a jar of stem ginger which still worked well. I will be baking this again but next time I think I will substitute some, if not all, of the light brown sugar with dark muscovado.