Easy Rhubarb & Ginger Cake

Looking for a straight-forward bake with loads of flavour, then my Easy Rhubarb & Ginger Cake recipe is the one for you. Rhubarb and ginger is a classic flavour pairing, and I add both ground ginger and stem ginger to this moist rhubarb and ginger cake to make the most of this delicious ingredient.

I love sour and bitter fruits like rhubarb and any citrus fruits. They are always my go to when I’m looking at desserts and cakes. This moist, slightly sticky rhubarb and ginger cake is a delicious cake as it has the perfect balance of spice.

I also look for any excuse to use stem ginger which is one of my favourite ingredients. I’ve added diced stem ginger as I wanted that fiery bite in the cake, along with some of the stem ginger syrup from the jar.

This a great cake for novice bakers, as it’s a simple recipe where you melt the wet ingredients and sugar, and mix them through the dry ingredients. No folding, whipping or excessive mixing required.

The cake batter is loose and quite runny, so don’t be alarmed. Just ensure you use a cake tin with a fixed or very close fitting loose bottom, and line the tin well with baking paper to stop the cake batter from escaping.

Why you’ll love this recipe

• Rhubarb and ginger is a classic flavour pairing, one of my favourites and it works a treat in this spicy cake.
• This is a simple recipe ideal for novice bakers or anyone new to baking.
• Stores really well in an airtight container on the counter top for up to 5 days.
• A great pudding cake, warm up a slice and serve it with a side of custard or a scoop of your favourite ice cream.

How to make easy rhubarb and ginger cake

• Preheat the oven to 180C/160CFan.
• Line a 20x20cm square cake tin with baking paper.
• Place the flour, baking powder, bicarbonate of soda, and ground spices into a large mixing bowl and stir to combine.
• Place the golden syrup, honey, butter, stem ginger pieces and syrup into a saucepan and place over a medium heat, and stir to melt the butter.
• Now add the light muscovado sugar and continue to heat until the sugar has melted. Remove from the heat and set aside to cool a little.

• Break the eggs and add to the milk and whisk to combine.
• Slice the rhubarb into 2cm pieces.
• Pour the butter honey mixture over the dry ingredients and stir to combine.

• Then add the egg and milk mixture and continue to stir through until you have a well combined, very loose and runny cake batter.

• Pour the mixture into the earlier prepared cake tin. Place the pieces of rhubarb to top of the cake, they will disappear into the cake as it cooks, so no need to press the pieces down.
• Place the cake tin into the hot oven and bake the cake for 50-55 minutes. Check the cake is completely cooked by inserting a toothpick into the centre of the cake and if it comes out clean the cake is cooked. If there is still some wet cake batter on the toothpick then return the cake to the oven for a further 5 minutes. Continue checking like this until the cake is cooked through.
• Remove the tin from the oven and set on a wire cooling rack. Allow the cake to cool completely before removing the cake from the tin.

• Once cooled, slice the cake and serve.
• Leftover cake can be stored in an airtight container on the counter top for up to 5 days.

Recipe ingredients & substitutions

• Rhubarb – I use fresh rhubarb and cut the stems into cut into 2cm chunks. Don’t be tempted to use frozen rhubarb as it is too watery which will make your cake too wet.
• Flour – I use plain flour for the cake and add baking powder and baking soda to help it rise.
• Spices – I use both ground cinnamon and ground ginger in this spicy ginger and rhubarb cake. If you don’t like cinnamon leave it out. You could also add a pinch of nutmeg.
• Sugar – I use a combination of golden syrup, honey and light muscovado sugar to sweeten this cake. The syrup and honey help bind the cake, while muscovado sugar adds that lovely molasses flavour you expect from ginger cake.
• Butter – I use salted butter, if using unsalted butter, add a pinch of salt to the dry ingredients.
• Ginger – I love ginger, so as well as the ground ginger I add around 3 pieces of chopped stem ginger and some of the stem ginger syrup from the jar.
• Eggs – I use 2 large sized eggs to bind the cake.
• Milk – I prefer to use whole or semi-skimmed milk when I’m baking.

Recipe variations

• Swap the rhubarb for other fruits that pair well with ginger. Try cutting up fresh mango, pineapple, peaches, apricots or plums.
• If you want an intense molasses flavour swap the golden syrup for 50/50 golden syrup and black treacle; and add dark muscovado sugar instead of light.
• If you don’t love ginger as much as I do, you can always cut back on some of the stem ginger in the cake. Or grate the stem ginger so you’re not biting into small chunks of it.
• Add extra spices like a pinch of nutmeg or clove.

Serving suggestions

For a great afternoon treat, serve a slice of this cake with a cup of tea or coffee.

Rhubarb and ginger cake also makes a great tasting pudding cake, warm up a slice and enjoy it with some custard or a scoop of your favourite ice cream.

Useful hints and tips

1. Finely grate the stem ginger rather than cut it up if you would prefer smaller pieces through the cake.
2. This is a loose cake batter and quite runny, so don’t be alarmed. Just ensure you use a cake tin with a fixed or very close fitting loose bottom, and line the tin well with baking paper to stop the cake batter from escaping.
3. Allow the cake to cool completely in the cake tin as this will allow the cake time to firm up, ready for slicing.
4. Dairy free alternative: if serving to anyone with a dairy allergy replace the butter with a dairy free butter and the whole milk with soy milk, or any other dairy free milk, although soy milk is thought to be the best dairy free milk for baking.
5. Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then try some of my favourite easy bake cake recipes:

• Orange Cake
• Chocolate Victoria Sponge Cake
• Traditional Victoria Sponge
• Easy Chocolate Loaf Cake
• Lemon & Poppyseed Cake

Love cake, have a look at my Best Cake Recipes post where you will find lots or recipes, along with helpful hints and tips for baking the most delicious cakes.

Easy Rhubarb & Ginger Cake

Looking for a straight-forward bake with loads of flavour, then this Easy Rhubarb & Ginger Cake recipe is the one for you. Rhubarb and ginger is a classic flavour pairing, and both ground ginger and stem ginger are added to make the most of this delicious ingredient.

5 from 4 votes

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Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 16

Calories: 217kcal

Author: Lesley Garden

Equipment

• 1 high sided square cake tin 20x20cm (8×8")

Ingredients

• ▢ 250 g plain flour
• ▢ 1 rounded tsp baking powder
• ▢ 1 tsp bicarbonate of soda
• ▢ 1 heaped tsp ground cinnamon
• ▢ 2 heaped tsp ground ginger
• ▢ 100 g golden syrup
• ▢ 100 g honey
• ▢ 125 g butter
• ▢ 50 g stem ginger (roughly 3 pieces, finely chopped or grated)
• ▢ 2 tbsp stem ginger syrup from the jar
• ▢ 125 g light muscovado sugar
• ▢ 200 g rhubarb (cut into 2cm (3/4") pieces)
• ▢ 2 large eggs
• ▢ 240 ml whole milk

Instructions

• Preheat the oven to 180C/160CFan.
• Line a 20x20cm square cake tin with baking paper.
• Place the flour, baking powder, bicarbonate of soda, and ground spices into a large mixing bowl and stir to combine.
• Place the golden syrup, honey, butter, stem ginger pieces and syrup into a saucepan and place over a medium heat, and stir to melt the butter.
• Now add the light muscovado sugar and continue to heat until the sugar has melted. Remove from the heat and set aside to cool a little.
• Break the eggs and add to the milk and whisk to combine.
• Slice the rhubarb into 2cm pieces.
• Pour the butter honey mixture over the dry ingredients and stir to combine. Then add the egg and milk mixture and continue to stir through until you have a well combined, very loose and runny cake batter.
• Pour the mixture into the earlier prepared cake tin. Place the pieces of rhubarb to top of the cake, they will disappear into the cake as it cooks, so no need to press the pieces down.
• Place the cake tin into the hot oven and bake the cake for 50-55 minutes. Check the cake is completely cooked by inserting a toothpick into the centre of the cake and if it comes out clean the cake is cooked. If there is still some wet cake batter on the toothpick then return the cake to the oven for a further 5 minutes. Continue checking like this until the cake is cooked through.
• Remove the tin from the oven and set on a wire cooling rack. Allow the cake to cool completely before removing the cake from the tin.
• Once cooled, slice the cake and serve. Leftover cake can be stored in an airtight container on the counter top for up to 5 days.

Notes

• This is a loose cake batter and quite runny, so don’t be alarmed. Just ensure you use a cake tin with a fixed or very close fitting loose bottom, and line the tin well with baking paper to stop the cake batter from escaping.
• Serve this rhubarb and ginger cake as a great tasting pudding, warm up a slice and enjoy it with some custard or a scoop of your favourite ice cream.

Nutrition Facts

Easy Rhubarb & Ginger Cake

Amount Per Serving

Calories 217 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 42mg14%

Sodium 138mg6%

Potassium 108mg3%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 22g24%

Protein 3g6%

Vitamin A 267IU5%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking

Cuisine : British

Keyword : Easy Rhubarb & Ginger Jam, moist rhubarb & ginger cake, rhubarb & ginger cake, sticky rhubarb & ginger cake

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