Icing sugar (to dust)
300g Rhubarb (Precut into short lengths)
2 Beaten Eggs
1 tsp of Bicarbonate of soda
250g Golden Syrup
100g Dark Muscovado sugar
1 tsp of Ground Ginger
2 tsp Mixed Spice
300g Self-raising flour
Heat your oven to 180C/fan 160C/gas 4 and boil some water in your kettle.
Grease and line a deep 20cm cake tin.
Next, sift the flour and spices into a bowl.
Beat together the butter and sugar until light and fluffy, then beat in the golden syrup.This is way easier with a food processor, but you could do it by hand if you need to.
Dissolve the bicarbonate of soda in 200ml boiling water and gradually add to the mixture.
Pulse in the flour, add the eggs and mix together.
Remove the bowl from the processor, and then gently stir in the rhubarb.
Pour the mixture into the tin and bake for 50-60 mins, the cake should feel firm to the touch and spring back when pressed.
Cool the cake in the tin for 5 mins, then turn out and cool on a wire rack.
Finally, dust with icing sugar and enjoy!