Rhubarb and Ginger Tray bake
https://westbrookcookers.com/electric-conversions/#controllable-13-amp
ElectricKit Aga – set your top oven to 180 degrees
If not using an Aga preheat your oven to 180C/160C fan/gas 4
You will need:–
225g salted butter
175g caster sugar
225g self-raising flour
400g chopped rhubarb (obviously fresh and in season is better but I do make this all year round and so will use tinned if I haven’t had the foresight to freeze any)
3 balls stem ginger from a jar, finely chopped (I also tip in a little of the syrup the ginger comes in)
2 tsp ground ginger
For the butter icing
450g icing sugar (sifted)
Grated Zest of one lemon
1 tsp lemon juice
225g cream cheese
1 bulb of ginger from a jar finely chopped and sprinkled over the top
What to do next
- Roast the rhubarb for 20 mins in a hot oven, cool and drain (skip this step if using tinned)
- Beat together the butter, sugar, eggs, ground ginger and flour and then add the stem ginger, splash of syrup and the rhubarb.
- Using a half-sized roasting tin, lined with baking parchment or bake-o-glide spoon in the mixture and smooth the top.
- Place in the roasting oven second set of runners down from the top, cold plain shelf beneath and bake for about 50 minutes or until a skewer comes out clean (but keep an eye on it during the last ¼ hour and be prepared to adjust baking time)
- Conventional ovens bake for approx. 50 minutes or until a skewer comes out clean
- Let it cool completely before adding your creamy topping
- Put the kettle on!
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