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Post by cinnabar on Jun 23, 2017 16:53:19 GMT -5
oven at 350
In a cast iron skillet put
4 TBLS butter(1/2 stick) 1/2 cup brown sugar 1 TBL fine crystallized ginger(or to taste) 2 cups chopped rhubarb or enough to cover the bottom of the pan
Heat until the sugar and butter are dissolved,
In medium bowl sift together
1 1/2 cup flour 2 tsp baking powder 1 TBL ginger (as above) 1 tsp cinnamon 1/2 tsp salt
In the KA mixer or whatever you have beat till fluffy
1 stick butter 3/4 cup sugar
Add (alternately with the flour mixture)
2 eggs 1 tsp vanilla 1/2 cup half and half or milk
Spoon the thick batter over the rhubarb mixture in the CI pan covering the rhubarb.
Bake 45 or 50 min till done. Let cool in pan for 10 min. run a knife around the edge and then invert onto plate.
Note, when I made this I messed up and just dumped the sugar, flour and everything into the mixer at the same time. It was just fine.
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Post by nana on Jun 23, 2017 20:00:19 GMT -5
This sounds good! I've only ever seen crystallized ginger in big chunks, though. Do you run it through a food processor? How fine is fine?
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Post by cinnabar on Jun 23, 2017 21:06:04 GMT -5
I crumbled it with my fingers, so it was lumpy, but since you cook it in the sugar and butter before baking it softens some. Penzeys sells it in small bits, but I used the large slices I had just broken up. I couldn't really taste the ginger in the cake so you could leave it out if you want to.
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