Rhubarb And Ginger Cake

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 None eggs
• 2 1/4 cups self-rising flour, sifted
• 1/2 tsp ground ginger
• 1/2 cup milk
• 1 lb rhubarb, trimmed, chopped
• 1 tbsp candied ginger
• None None custard, cream or ice cream, to serve

1. Lightly grease a bundt pan with a lid. Line base with parchment paper.
2. Cream butter, 1/2 cup sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and ground ginger. Add milk, 1/2 lb rhubarb and candied ginger. Transfer to prepared pan, cover with parchment paper and secure lid. Transfer to a large saucepan. Fill with enough hot water to come halfway up sides of bundt pan. Simmer for 1 hour 30 mins, until a skewer inserted in the center comes out clean.
3. Meanwhile, in a small saucepan, combine remaining sugar with 1/4 cup water. Bring to a boil, stirring. Add remaining rhubarb. Boil for 4-5 mins, stirring, until tender.
4. Remove cake from pan. Serve warm in wedges with stewed rhubarb and custard.

butter, sugar, vanilla, eggs, flour, ground ginger, milk, rhubarb, candied ginger, custard

Taken from recipes-plus.com/api/v2.0/recipes/25473 (may not work)