Kerry Green Homemade Jams

Simple, Delicious and Natural

Rhubarb and ginger streusel cake

Serves: 10

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Recipe Type: Party Food, Cakes & Baking, Dessert, Easy

Level of Difficulty: Easy


A delicious cake to spice up your tea time


For the cake

  • 100g butter
  • 150g caster sugar
  • 2 free-range eggs, beaten
  • 100ml fresh milk
  • 225g self-raising flour
  • 1/2 jar Kerry Green Homemade Rhubarb and Ginger Jam

For the streusel

  • 25g butter
  • 25g flour
  • 2 free-range eggs, beaten
  • 1/2 tsp ground ginger
  • 6 small crystallised ginger balls, cut into small pieces
  • 50g chopped pecans

Custard or cream, to serve


  • Heat the oven to 170°C and grease and line a 28x18cm cake tin.
  • Make the streusel mixture by rubbing the butter into the flour and then adding the sugar, ground ginger, crystallised ginger pieces and the chopped nuts. Set aside.
  • Cream the butter with the sugar until light and fluffy, and then add the beaten eggs with the milk. Fold in the flour and mix well.
  • Spoon half of the cake mixture into the prepared cake tin. Drop spoons of the rhubarb and ginger jam over the cake mixture and then scatter half of the streusel over the top of the jam.
  • Cover with the remaining cake mixture and then the rest of the streusel and bake for 40 minutes, or until the cake is well risen and golden brown.
  • Allow the cake to cool in the tin before cutting into squares and serving with custard or cream.