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One slice of rhubarb and ginger cake on a plate with a fork. Tried & Tested

Rhubarb and ginger cake

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A spring time classic. The ginger adds a spice kick to this cake. Perfect for afternoon tea or try serving as a pudding.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 50g 1⅞ oz Butter (unsalted)
  • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 350g 12½ oz Rhubarb fresh, trimmed and cut into 2cm pieces
  • 2tbsp 2tbsp Stem ginger finely chopped
  • 200g 7⅛ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Salt
  • 1 1 Orange(s) zest only, finely grated
  • 200ml 6⅞ fl oz Buttermilk
  • 2 2 Egg(s) (free range) medium sized
  • 80ml 2¾ fl oz Vegetable oil

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line a 24cm round tin.

  2. Classic mode Step 2

    Melt the butter in a frying pan over a medium heat. Stir in half the sugar, and cook for about 5 minutes. Remove from the heat and add the rhubarb and ginger.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 350g 12½ oz Rhubarb fresh, trimmed and cut into 2cm pieces
    • 2tbsp 2tbsp Stem ginger finely chopped
  3. Classic mode Step 3

    Pour this to the bottom of the prepared cake tin.

  4. Classic mode Step 4

    Mix together the flour, baking powder, bicarbonate of soda, salt and orange zest.

    Ingredients for this step

    • 200g 7⅛ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Salt
    • 1 1 Orange zest
  5. Classic mode Step 5

    Whisk the remaining sugar with the buttermilk, eggs and oil. Add the flour mix and mix well. Pour over the rhubarb and smooth the surface.

    Ingredients for this step

    • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 200ml 6⅞ fl oz Buttermilk
    • 2 2 Egg(s) (free range) medium sized
    • 80ml 2¾ fl oz Vegetable oil
  6. Classic mode Step 6

    Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool then invert on a serving plate. Serve warm with custard or cream.