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Baked Parkin with Roasted Rhubarb

A traditional spiced ginger cake served with oven-roasted rhubarb, syrupy apple glaze, and vanilla ice cream.

BakingVegetarianDessertGingerRhubarb
Estimated Nutrition
Calories
677.6
kcal / serving
5420.5 kcal total
Carbs
118.5g
per serving
948.1 g total
Fat
21.1g
per serving
168.4 g total
Protein
6.8g
per serving
54.2 g total
Cook Time
90
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
170
g
Self-Rising Flour
250
ml
Golden Syrup
for parkin
75
ml
Black Treacle
150
g
Dark Brown Sugar
soft
1
unit
Sugar
to taste, for rhubarb
200
ml
Golden Syrup
for syrup sauce
Dairy
150
g
Butter
unsalted, plus extra for greasing
2
piece
Egg
medium, free-range, beaten
25
ml
Milk
1
scoop
Vanilla Ice Cream
to serve
GrainsCereals
120
g
Oat Flakes
Liquids
100
ml
Apple Juice
NutsSeeds
1
pinch
Salt
1
tsp
Nutmeg
freshly grated
1
tsp
Mixed Spice
ground
1
tsp
Mixed Spice
for syrup sauce
1
sprig
Mint
fresh, for garnish
Vegetables
2
tbsp
Ginger
ground
4
stick
Rhubarb
fresh, cut into 5cm lengths

Method

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