1/2 stick (2 oz) 50 g butter
1/4 cup (45 g) brown sugar
225 g (1/2 lb) trimmed rhubarb cut into 2.5 cm (1 in) lengths
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
30-45 ml (2-3 tbsps) pineapple juice or milk
5 - 10 ml(1 -2 tsps) powdered ginger
1/4 cup (45 g) brown sugar
225 g (1/2 lb) trimmed rhubarb cut into 2.5 cm (1 in) lengths
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
30-45 ml (2-3 tbsps) pineapple juice or milk
5 - 10 ml(1 -2 tsps) powdered ginger
method
1. Grease an 18 cm (7-in) round cake tin.
2. Cream together the butter and brown sugar and spread it over the bottom of the tin. Alternatively, use 30-45 ml (2-3 tbsps) golden syrup.
3. Arrange the rhubarb on this layer in the bottom of the tin.
4. Cream together the remaining fat and sugar until pale and fluffy. add ginger,
5. Add the beaten egg a little at a time and beat well after each addition.
6. Fold in the flour, adding some pineapple juice or milk to give a dropping consisiency, and spread on top of the pineapple rings.
7. Bake in the oven at 180°C (350 F) mark 4 for about 45 minutes.
2. Cream together the butter and brown sugar and spread it over the bottom of the tin. Alternatively, use 30-45 ml (2-3 tbsps) golden syrup.
3. Arrange the rhubarb on this layer in the bottom of the tin.
4. Cream together the remaining fat and sugar until pale and fluffy. add ginger,
5. Add the beaten egg a little at a time and beat well after each addition.
6. Fold in the flour, adding some pineapple juice or milk to give a dropping consisiency, and spread on top of the pineapple rings.
7. Bake in the oven at 180°C (350 F) mark 4 for about 45 minutes.
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