Recipe serves 6 – 8
Ingredients:
- 500 grams of rhubarb
- 1 cup of sugar
- 2 eggs
- 2 cups of self raising flour
- Half a cup of water
- A quarter of a teaspoon ground ginger (optional)
- 2 teaspoons finely chopped preserved ginger (optional)
- Half a cup of sugar, extra
- Half a teaspoon vanilla
- 2 lemon slices
- Pinch of salt
- 125grams of butter
- A quarter of a cup of milk
Method:
Wash the rhubarb and cut it into small pieces.
Place in a saucepan with sugar, ginger, lemon slices and water.
Simmer ingredients until reduced to a pulp, remove lemon slices and allow to cool.
Cream the butter with extra sugar and vanilla until light and fluffy.
Add eggs one at a time and beat well after each addition.
Fold in combined flour, salt and ground ginger alternately with milk.
Spread the mixture into a lined lamington tin.
Bake in a moderate oven for 35 to 45 mintes.
Rhubarb slice is best served warm.
