Scottish Rhubarb & Ginger Crunchy Streusel Cake
A delicious Scottish rhubarb and ginger cake with baked-in jam and crunchy streusel topping. Perfect for afternoon tea or served warm with custard. Makes 16 slices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Cooking tools:
- Kitchen scale
- Sifter
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Fork
Ingredients
- 100g margarine or butter
- 150g caster sugar
- 2 free-range eggs, beaten
- 100mls fresh milk
- 225g sifted self-raising flour
- 1/2 jar of Mackays Rhubarb and Ginger Preserve (or preserve of your choice)
- 25g butter
- 25g flour
- 75g soft brown sugar
- 1/2 teaspoon ground ginger
- 6 small crystallised ginger balls, cut into small pieces
- 50g chopped mixed nuts (I used chopped pecans, but any nuts are suitable)
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