Rhubarb And Ginger Cake - cooking recipe

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 tsp vanilla extract
2 None eggs
2 1/4 cups self-rising flour, sifted
1/2 tsp ground ginger
1/2 cup milk
1 lb rhubarb, trimmed, chopped
1 tbsp candied ginger
None None custard, cream or ice cream, to serve

Preparation

Lightly grease a bundt pan with a lid. Line base with parchment paper.
Cream butter, 1/2 cup sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and ground ginger. Add milk, 1/2 lb rhubarb and candied ginger. Transfer to prepared pan, cover with parchment paper and secure lid. Transfer to a large saucepan. Fill with enough hot water to come halfway up sides of bundt pan. Simmer for 1 hour 30 mins, until a skewer inserted in the center comes out clean.
Meanwhile, in a small saucepan, combine remaining sugar with 1/4 cup water. Bring to a boil, stirring. Add remaining rhubarb. Boil for 4-5 mins, stirring, until tender.
Remove cake from pan. Serve warm in wedges with stewed rhubarb and custard.