little rhubarb and ginger cakes.

A little while ago,
Adeline asked me via twitter if I had any recipes with rhubarb, and I didn't but couldn't resist coming up with something for her. My grandmother used to grow her own and always made us the most incredible rhubarb crumble when we went to visit, and recently I had a rhubarb ginger crumble in a restaurant which was a total killer combo.

So rhubarb ginger cupcakes it is! This is a slightly heavier recipe than my usual failsafe cupcake recipe. it's a bit more bread-y but would hold up especially well for picnics or a packed lunch. This is a cupcake that won't let you down. We visited Matt Ganz at Baltimore and he was smitten!

I used crystallized ginger that you can buy in jars in most asian shops and probably your local supermarket. Normal ginger would be a bit too strong for this, you could use 1/2 a tsp of ground ginger at a pinch but it wouldn't be as nice as getting sweet little gingery chunks!

recipe makes around 12 little beauties.

you'll need:
a decent sized rhubarb stalk, not a little skinny one
one little lump of ginger

1 tsp sunflower oil
1/4 cup water
1 1/2 cups soy milk
1/2 cup vegan margarine
1 1/2 cups caster sugar
2 1/2 cups plain flour
2 1/2 tsp baking powder
1/2 tsp salt

12 brightly coloured cupcake papers.

Cut the ends off the rhubarb and pull off any stringy skin bits. Then chop into chunks and put into a pan, over a medium heat with a cm or so of water and a couple of tsps of sugar. It's ready when the chunks flatten easily when you push them with your spoon. Turn off the heat.

Pour all the wet ingredients into a jug or small bowl and mix around a bit.
Then put the margarine and sugar into your main mixing bowl and beat until thoroughly mixed.

Add the wet mixture, mix, then add the flour, baking powder and salt a bit at a time until you've got the basic mix.

Scoop up the rhubarb and put into the cupcake mix. Leave a little bit in the pan to make a glaze for later on. Mix in thoroughly, then grab one of the nubs of ginger, roughly chop it, and mix that in too.

Pour into your cupcake wrappers and bake at 375F/200C/Gas mark 5 for 25-30 minutes.

While they're cooking, add enough water back to the rhubarb to cover the bottom of the pan and maybe 1 or 2 more tsps of sugar. Simmer over a medium heat until slightly thickened, then spoon a small amount over each cake once they're cooked and cooled.

Is there a recipe you'd like?


aDeLiNe said...

Thank youuuuuu!!!!!!

Naomi Rose said...

you're welcoooome! <3

The Voracious Vegan said...

Oh these are so beautiful and sweet! I bet they taste just so incredible and delicate. Lovely photos! Thanks for sharing.

T said...

Ooooh, what an awesome flavor combination! (Well, anything + ginger is good to me...)

Love the look of your blog, so glad I found it!

Naomi Rose said...

Thank you both very much!

twoveganboys said...

These look lovely. I really like your site.

Naomi Rose said...

Thank you! Lots of new followers today, where are you all coming from? <3

Gauri Radha गौरी राधा said...

These look good!!