11/06/2018 Spicy Rhubarb Cake

Holly's Spice Rhubarb Cake Made with Grown in Totnes Flour


8oz/225g butter

4oz/125g sugar or honey

4 eggs

8oz/225g Grown in Totnes wholemeal wheat flour

4 sticks rhubarb, chopped

2 tsp mix spice

2 tsp ground ginger

20z/50g flaked almonds


Cream butter and sugar, then gradually add the eggs and then fold in the flour + spices.


Place half of the mix in a greased and lined 9×4” (23cm x 10cm) loaf tin. Arrange half the rhubarb on top, spread remaining cake mix on top and sprinkle remaining rhubarb and sprinkle with flaked almonds.


Bake at 180C/350F/gas 4 for about 45 mins until the top is firm and an skewer inserted in the centre comes out cleanly.

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