This is a blissful  Yorkshire marriage between two regional soul-mates: Rhubarb and Gingerbread.  There is a gooey layer of rhubarb and crystallised ginger running through the centre of this cake, giving you all the flavours you could hope for this side of Paradise.

Ingredients

• 2 oz  (55g) butter
• 2 oz (55g) caster sugar
• 1½ oz (70g) black treacle
• 4 oz (100g) plain flour
•  ½ teaspoon bicarbonate of soda
• 3 level teaspoons of ground ginger
• 1 egg, beaten
• 6 oz (170g) rhubarb, cut into small pieces
• 6 oz (170g) crystallised ginger, roughly chopped
• Milk to mix

Method

1. Preheat oven to a moderate 350 F/ gas mark 4/180 C
2. Grease and line with greaseproof paper a square shallow cake tin
3. Melt the butter, sugar and treacle together in a pan over a low heat, then remove from the heat
4. Sift together the flour, bicarbonate of soda and 1 level teaspoon of the ground ginger and stir this into the pan
5. Let the mixture cool then stir in the beaten egg and enough milk to give a soft consistency
6. Spoon half the mixture into the tin and top evenly with chopped rhubarb and crystallised ginger and sprinkle over the remaining 2 level teaspoons of ground ginger
7. Top with the remaining gingerbread mixture and spread it evenly over the rhubarb & ginger
8. Bake for about 60 – 90 minutes or until a skewer inserted comes out clean.
9. Cut into squares when cold.

Source: Favourite Yorkshire Teatime Treats: Traditional Fare from around the county. (no date). p. 32. Published by J. Salmon ltd. ISBN 9781902842448