Rhubarb Cake/Rhubarb Fool

Ok, so this post is a few days later than I'd promised, sorry life and the vat return got in the way.

Here's what you've all been waiting for anyway (or so I like to kid myself) the recipe for Rhubarb Cake, courtesy of my mother, who again got it from her mother, you get the gist.

Rhubarb Cake

1lb Rhubarb, stewed and liquidised (this should make approx half a pint of puree cold, you can just mush the Rhubarb if you don't fancy liquidising it)
6oz Golden Syrup
6oz Caster Sugar
6oz Margarine
1lb Self Raising Flour
(or 1lb of Plain and a teaspoon of Baking Powder)
2 tsp ground Ginger
2 tsp ground Cinnamon
2 Eggs

Grease and line a 2lb loaf tin.

Pre-heat oven to Gas 4 (about 160 works nicely on our fan oven)

Put the syrup, sugar and margarine in a saucepan and melt over a low heat.

Sieve the flour and spices into a bowl, mix, then make a well in the middle.
Pour in the syrup mixture from the saucepan, give it a good stir.
Lightly beat the Eggs and add these to the mixture, again giving it a good stir.
Then finally add the Rhubarb, again mix it all in well, with a wooden spoon or good none stick spatula.

Pour the mixture into your loaf tin, and pop in the oven for 1 and a half hours, if it needs a little longer, so be it, but don't forget to test your cake with a skewer to ensure the middle has fully cooked.

Please leave plenty of space above your tin as well, as this cake will rise :-)

Enjoy with a lovely cup of Earl Grey tea or a nice Coffee.

If you happen to have any Rhubarb left over, pop it in a few ramekins, chill, then top with whipped cream, with a sprinkle of sugar on top, for a lovely Rhubarb Fool desert.