175g soft margarine
110g dark muscovado sugar
175g golden syrup
2 tsp ground ginger
½ tsp ground mixed spice
1 large egg, lightly whisked
150ml skimmed or semi-skimmed milk stirred together with 1 tsp bicarbonate of soda


350g washed, topped and tailed rhubarb, cut into chunky pieces
50g stem ginger, diced
50g light brown sugar
1 tbsp water (optional if using forced pink rhubarb)
2 tbsp ginger syrup from jar

Additional Equipment

Greaseproof paper
Balloon whisk

Your Comments

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Audrey Beresford


I made these gingerbread squares from the little recipe booklet that accompanied the trial box you sent, which also included the flour I needed to use. The result was a delicious, moist, sensational cake that tasted as good as it looked. The whole family loved it & the whole cake was polished off the same day. I didn't bother with the topping as not keen on rhubarb but to be honest the squares were perfect on their own. Will definitely be making this again.....many more times!


1. Base line a 20 x 20 cm tin with greaseproof paper.
2. Place margarine, sugar and syrup in a medium size bowl. Microwave on full power for 2 minutes or until the mixture has melted. Stir to combine.
3. Place mixture along with remaining ingredients into a large bowl. Whisk with a balloon whisk until combined into a runny batter.

4. Pour into the tin and bake at 170°C/150°C Fan/Gas mark 3 until the cake has risen and springs back when lightly touched in the centre.

5. Allow to cool for 15 minutes before removing from tin and transferring to a cooling rack.
6. Cut into 16 squares when cold.

Optional topping

7. For the topping - place all the ingredients in a medium pan, simmer with lid half on for 5 minutes, remove lid and cook a further 5 minutes.

8. When gingerbread is ready to serve top with the ginger rhubarb and cut into 16 portions.

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