Baking, Desserts, recipes

Rhubarb and Ginger Tray bake.

Rhubarb and ginger tray bake

Rhubarb and Ginger Tray bake

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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