What do you do when someone gifts you a bag of Rhubarb.......you make a cake!!  Last night I made a Rhubarb and orange crumble cake which had a hint of Ginger Curd.  I found the Ginger Curd in Hereford yesterday in TKMaxx and thought that a couple of tablespoons would go nicely with the cake.

I love the orange flavoured cake and it goes really well with the tangy-ness of the rhubarb.

Recipe:

4 large Stalks of Rhubarb. (Washed and dried)
200g butter
400g caster sugar
4 eggs
400g self raising flour
1 orange (zest and juice)

Ginger curd

Crumble:

100g butter
200g plain flour
50g caster sugar.

Grease an baseline a 9inch round spring release cake tin, preheat oven to 180 degrees Celsius.

Beat the eggs and sugar together until light and creamy.  Mix in 2 eggs and then 100g of the flour.  Mix in the remaining two eggs and the rest of the flour.  Grate the zest of the orange and mix into the cake mixture.  Stir in the orange juice.

Spoon the cake mix into the prepared tin and level. Dollop over up to two tablespoons of the ginger curd over the cake mix.   Chop the rhubarb and spread over the cake mix (no need to stir in).

Make the crumble by rubbing the butter into the flour and then stirring in the sugar.  Sprinkle over the rhubarb and bake for about and hour until a cake tester inserted in the centre of the cake comes out clean.