Doesn't the soft pink of the rhubarb look wonderful against the dark caramel texture...mmm...
but don't be deceived by its tempting looks. Its not all perfect.
Look. The loaf is all sunk in the middle. Its not the recipe, it was me. I opened the oven a little too soon and the loaf sunk yes before my very eyes. Oh dear. You know what, as I am typing this it occurs to me that this happened to me when I made gingerbread cupcakes. They sank too. Perhaps me and the perfect gingerbread are just not meant to be or it could just be a coincidence. Anyhow, sometimes I do wish I had one of those ovens with a see through door then I can watch my cakes rise and fall. Despite the way this gingerbread looks, it tastes fine, even the top which looked like a chocolate brownie was crunchy contrasting well with the soft rhubarb.
Moist rhubarb and gingerbread loaf
220g self raising flour
1 teaspoon bicarbonate of soda
4 teaspoons of ground ginger
110g muscovado sugar
2 tablespoons milk
300g chopped rhubarb
Mix together the flour, soda and ginger powder. Add the chopped rhubarb to this and stir.
Melt the butter in a saucepan with the sugar and treacle. Cool before adding in the milk and eggs. Add this to the flour mixture. Mix well. Turn the mixture into a large loaf tin. Bake for 45 minutes to an hour at gas mark 4. Adapted from Gaia's Kitchen: Vegetarian recipes for family and community by Julia Ponsonby and friends at Schumacher College.