Pre heat the oven to 180c.
Grease and line a loose bottom 24cm cake tin.
In a free standing mixer, beat the sugar and butter together until white and fluffy, add the eggs and mix in slowly, fold in the flour, and ginger syrup.
Cut the rhubarb up and place on the tray. Sprinkle with water and add a little bit of orange zest and juice.
Then pop in the oven and roast it in the over for about 10-12 minutes.
Continue mixing the cake mix, then spoon into the tin and level off, arrange the sliced rhubarb over the top of the sponge mix.
Mix the crumble mix together in a bowl, using your fingertips mix until it resembles breadcrumbs and then sprinkle it over the top of the rhubarb.
Then bake for 45 minutes – 1 hour.
To serve – whisk up the double cream, so it’s softly whipped and then pour in the ginger syrup
Cool then remove from the tin, sprinkle some icing sugar over the top.
Fold the syrup through the cream and serve with slices of the cake.
Pre heat the oven to 180c.
Grease and line a loose bottom 24cm cake tin.
In a free standing mixer, beat the sugar and butter together until white and fluffy, add the eggs and mix in slowly, fold in the flour, and ginger syrup.
Cut the rhubarb up and place on the tray. Sprinkle with water and add a little bit of orange zest and juice.
Then pop in the oven and roast it in the over for about 10-12 minutes.
Continue mixing the cake mix, then spoon into the tin and level off, arrange the sliced rhubarb over the top of the sponge mix.
Mix the crumble mix together in a bowl, using your fingertips mix until it resembles breadcrumbs and then sprinkle it over the top of the rhubarb.
Then bake for 45 minutes – 1 hour.
To serve – whisk up the double cream, so it’s softly whipped and then pour in the ginger syrup
Cool then remove from the tin, sprinkle some icing sugar over the top.
Fold the syrup through the cream and serve with slices of the cake.
