Rhubarb and Ginger Pudding Cake
Print recipe| Serves | 8 - 9 servings |
| Inspiration | Bravo - Best of Bridge |
Ingredients
Base
- 2 Tbsp butter (melted)
- 1/2 cup brown sugar
- 3 Cups chopped rhubarb
- 2 Tbsp grated or finely chopped crystallized ginger
Cake
- 1 1/2 Cups all purpose flour
- 2 Tsp baking powder
- 1 Tsp ground ginger
- 1/4 Tsp salt
- some freshly grated nutmeg
- 3/4 cups white sugar
- 1/2 cup butter (room temperature)
- 2 Large eggs
- 1 Tsp vanilla extract
- 1 cup plain yogurt (or sour cream)
Directions
| Preheat the oven to 350 deg F. | |
| Base | |
| Put the butter in the bottom of an 8 inch square glass or ceramic baking dish. Microwave until the butter is melted (about 20 seconds). Swirl to cover the bottom. | |
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Sprinkle with brown sugar. Spread rhubarb evenly in dish and sprinkle on the grated crystallized ginger.  | |
| Cake | |
| In a bowl, combine the flour, baking powder, ground ginger, salt and nutmeg; set aside. In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. Add the flour mixture alternately with the yogurt, making two additions of each. | |
|
Spread the cake over the base.  | |
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Bake for about 45 minutes or until the top is golden and a cake tester inserted in the centre comes out clean. Serve with whipped cream or ice cream.  | |