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Rhubarb and ginger loaf cake with one slice remove to see the visible rhubarb inside. Tried & Tested

Rhubarb and ginger loaf cake

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2.16 stars based on 31 ratings

This rhubarb and ginger loaf cake is gorgeous, perfect for an afternoon tea treat.

Key Information

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

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Ingredients

  • 350g 12½ oz Rhubarb
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • ½tsp ½tsp Baking powder
  • pinch pinch Salt
  • 1tbsp 1tbsp Ginger (ground)
  • 75g 2¾ oz Butter (unsalted)
  • 1 1 Egg(s) (free range)
  • 200ml 6⅞ fl oz Milk
  • 60g 2⅛ oz Almonds (ground)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Grease a 900g/2lb loaf tin.

  2. Classic mode Step 2

    Wash the rhubarb, remove any fibrous skin and cut into 2 cm lengths. Sprinkle over 2 tbsp plain flour and toss to coat the rhubarb.

    Ingredients for this step

    • 350g 12½ oz Rhubarb
    • 2tbsp 2tbsp Plain white flour (we use Allinson) Plain white flour
  3. Classic mode Step 3

    Sift the remaining plain flour into a large mixing bowl with the wholemeal flour, sugar, baking powder, salt and ginger.

    Ingredients for this step

  4. Classic mode Step 4

    Melt the butter in a pan, whisk in the egg and milk and stir into the flour mixture. Fold in the ground almonds and rhubarb and pour into the loaf tin.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted)
    • 1 1 Egg(s) (free range)
    • 200ml 6⅞ fl oz Milk
    • 60g 2⅛ oz Almonds (ground)
  5. Classic mode Step 5

    Bake for 60 – 70 minutes. Leave to rest in the tin for 10 minutes before turning out.