• 140g unsalted butter
  • 190g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt salt
  • 1 1/2 tsp ground ginger
  • 1/2 lemon zest
  • 160g golden caster sugar
  • 2 large eggs
  • 60ml buttermilk or 55g milk mixed with 1 tsp of lemon juice
  • 225g forced rhubarb, cut into 1cm dice
  • 1 tsp ground ginger
  • 25g light brown sugar + squeeze of lemon juice


Oven 160C fan.  Grease and line the base of a 20cm cake tin.

Begin with melting the butter in a small saucepan. Remove from the heat and set to one side, cool to room temperature but not solid.

Combine the flour, baking powder, salt, lemon zest and 1 1/2 teaspoons ginger. Set to one side.

In a free standing mixer with the whisk attachment, whisk the eggs, caster sugar and cooled melted butter until light and mousse-like, this will take between 3-5 minutes.

Next fold in a third of the flour mixture, followed by half of the buttermilk or milk.  Fold in half of the remaining flour, followed by the buttermilk.  End with the flour, trying not to over mix as this will make the cake heavy.  Pour the batter into the cake tin and level.

Combine the rhubarb with the light brown sugar a squeeze of lemon juice and the ginger.  Spoon the rhubarb evenly over the cake.

Bake for 45-50 minutes or until a cocktail stick inserted into the centre comes out clean.

Cool on a wire rack. Dust with icing sugar and serve warm with our coconut kefir.


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