Servings
servings
Prep time
20 MinutesCooking Time
45 MinutesCalories
--- Kcal
Steps
Ingredients
- 200 g caster sugar
- 75 g soft brown sugar
- 2 eggs
- 150 ml veg oil
- 385 g rhubarb compote (reserve 2 tbsp)
Step 1
Whisk together.
Ingredients
- 250 g flour
- 1.5 tsp bicarb
- 1 tsp ground ginger
Step 2
Mix then beat into the fluid mixture.
Step 3
Preheat fan oven to 180°C. Pour batter into a deep 22x22 cm tin. Bake for 40-45 minutes. Use tin foil if it gets too dark while baking. Test with a toothpick.
Step 4
Allow to cool before icing.
Ingredients
- 100 g butter
- 200 g sugar
- reserved compote (2 tbsp)
- 1 tsp vanilla extract
Step 5
Make a buttercream icing and top cake.