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Rhubarb and ginger cake

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About the bake

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

55Total Time
25Prep Time
30Bake Time
10Serves
Easy

Method

  1. Step 1:

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

  2. 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.

  3. Step 3:

    Pour this to the bottom of the prepared cake tin.

  4. Step 4:

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

  5. 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.

  6. 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.

Ingredients

    • 50g Butter (unsalted)
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 350g Rhubarb (fresh, trimmed and cut into 2cm pieces)
    • 2 tbsp Stem ginger (finely chopped)
    • 200g Plain wholemeal flour
    • 1 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 1 tsp Salt
    • 1 Orange(s) (zest only, finely grated)
    • 200ml Buttermilk
    • 2 Egg(s) (free range) (medium sized)
    • 80ml Vegetable oil

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