Yorkshire Recipes


Rhubarb Gingerbread

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.


  • 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


  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

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