Rhubarb & Ginger Cake

125g butter
125g golden syrup
100g black treacle
125g unrefined light brown sugar
50ml milk
2 eggs
50g crystallised ginger , finely chopped
300g rhubarb , chopped
300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

Heat the oven to 160C/fan 140C/gas 3.
Melt the butter in a pan with the golden syrup, black treacle and sugar.
Mix everything together and pour into a lined 25 x 12cm loaf tin.
Bake for 1 hour 15 minutes or until cooked through.

Recipe from olive magazine, May 2009.