Spiced Rhubarb Tea Cake

Make this cake alongside the Rhubarb Ginger Syrup with the leftover solids after extracting the juice/syrup. This comes together quickly, is so moist that it freezes well and is perfect for a mid-day snack. The recipe doubles well, so make two if you have the ingredients.

Makes 1, 9-inch round

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon chopped crystallized ginger

1/2 cup chopped walnuts

1/3 cup raisins

1 cup rhubarb solids leftover from making the Rhubarb Ginger Syrup

1/2 cup firmly packed light brown sugar

1/2 cup sugar

1/2 cup canola oil or other light colored flavorless oil

2 large eggs, at room temperature

Confectioner’s sugar (optional)

Position rack in center of oven. Preheat oven to 350 degrees F. Coat one 9-inch round cake pan with nonstick spray and line bottom with parchment paper round.

Whisk together the flour, baking soda, baking powder, cinnamon and salt in a medium-sized bowl. Toss the crystallized ginger, walnuts and raisins with the dry ingredients. This will help to prevent them from sinking to the bottom of the pan.

Whisk together the rhubarb, sugars and oil in a large bowl. Add the eggs one at a time, beating after each addition. The mixture should be smooth and combined.

Add the dry mixture to the wet in 3 batches. Whisk and stir only enough to combine the wet and dry ingredients. Do not over mix.

Pour into prepared pan and bake for approximately 40 to 45 minutes.  A toothpick will test clean inserted into the center of the cake. Place on a rack to cool for about 30 minutes, then unmold (peel off parchment) and cool completely. Store room temperature overnight wrapped well in plastic wrap. Will keep for 3 days. Freezes well for up to 1 month; double wrap in plastic and then wrap in foil. Defrost in refrigerator overnight. Dust top with confectioner’s sugar if you like before serving.