Pre heat the oven 180°c.
In a saucepan gently heat the butter, sugar and treacle.
In a large bowl whisk together the flour, ginger, eggs, milk and stem ginger. Whisk in the butter mixture then the bicarbonate of soda and pour into a greased and lined 2 lb loaf tin. Bake for 45 minutes to 1 hour then leave to cool.
Prepare all the rhubarb and place onto a baking tray. Drizzle over the syrup and roast for 10 minutes, then cool.
To make the icing beat together the mascarpone, icing sugar, rhubarb and juices. Spread over the top of the cake then decorate with the remaining rhubarb.
Pre heat the oven 180°c.
In a saucepan gently heat the butter, sugar and treacle.
In a large bowl whisk together the flour, ginger, eggs, milk and stem ginger. Whisk in the butter mixture then the bicarbonate of soda and pour into a greased and lined 2 lb loaf tin. Bake for 45 minutes to 1 hour then leave to cool.
Prepare all the rhubarb and place onto a baking tray. Drizzle over the syrup and roast for 10 minutes, then cool.
To make the icing beat together the mascarpone, icing sugar, rhubarb and juices. Spread over the top of the cake then decorate with the remaining rhubarb.
