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.
50gstem ginger(roughly 3 pieces, finely chopped or grated)
2tbspstem ginger syrup from the jar
125glight muscovado sugar
200grhubarb(cut into 2cm (3/4") pieces)
2largeeggs
240mlwhole 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 217Calories 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 •