Recipe for Rhubarb Ginger Bread Sponge 
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Yield:
1
Ingredients:
Amount Ingredient
450 gm rhubarb
115 gm caster sugar
175 gm plain flour
1 tsp ground ginger
1/2 tsp mixed spice
1 pch each of salt cinnamon and nutmeg
115 gm butter
55 gm brown sugar
55 gm black treacle warmed
1 x egg lightly beaten
2 tbl hot milk
1/2 tsp bicarbonate of soda softly whipped cream to serve
Instructions:
Instructions: Cut the rhubarb into 2.5cm pieces and put it the bottom of a well buttered fireproof dish with the sugar.

Sift the flour spices and salt together.

Cream the butter and sugar until fluffy then beat in the warmed black treacle mixing well.

Add the lightly beaten egg and beat again.

Fold in the spiced flour.

Lastly stir in the hot milk with the bicarbonate of soda lissolved in it.

Pour over the rhubarb and bake in a fairly hot oven 190 degrees C/375 degrees F/Gas 5 for about 35 to 40 minutes.

Serve with softly whipped cream into which you can stir a little chopped preserved ginger if you like.

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