It is a delicious mixture of soft and crumbly, slightly gingery, cake base with fairly tart fruit and then topped with crisp ginger lattice-work. The only trouble is, Max would also be happy to eat this every day, too. Now I need to find another way to use the rhubarb.
Rhubarb and Ginger Lattice Tart
7oz self raising flour
a pinch of salt
1 teaspoon ground ginger
3oz brown sugar
12oz rhubarb cut into short lengths
2/3 tablespoons redcurrant jelly
1 tablespoon sugar
I baked mine in an 8 inch square, loose-bottomed tin. Grease the tin and line the base. 160C
Cream the butter and brown sugar until light and fluffy, add the beaten egg, a little at a time and then gently mix in the flour and ginger.
Reserve about a quarter of the mixture and spread the rest of it on the base of the tin.
Lay the rhubarb on top of the mixture. Warm the redcurrant jelly and then brush it over the rhubarb and sprinkle that with the tablespoon of sugar. (more if you like things to be sweet) It probably won't spread evenly, but it will be fine!
Take the rest of the mixture, and roll it out so that you can cut it into strips for the lattice-work. Then decorate the top of the rhubarb with strips of the dough. Tuck in and tidy the edges and then bake it for approx 75 minutes.
Allow it cool in the tin for a while because it will be quite fragile, but it will firm up as it cools.
Dust with icing sugar, or not, according to taste.
Delicious warm, or cold. You could also add a dollop of your favourite creamy indulgence, or custard.
Pretty to look at, delicious to eat.
The redcurrant jelly and sugar combine and lightly caramelise and yet the slight tartness of the rhubarb cuts through it, the cake is crumbly and slightly gingery, a wonderful combination.
It is a big favourite in our house.