This rhubarb and ginger loaf cake is quick and easy to make. The sponge has a hint of ginger and is speckled throughout with warming chunks of stem ginger and tangy rhubarb. Delicious served with morning coffee or afternoon tea.
If you're after an easy cake recipe to offer family and friends as a mid-week treat, then look no further - a simple loaf cake could just be what you need!
Not only are they undoubtedly yummy, they're also incredibly easy to make.
When I first made this cake I knew it would be one I would be making again and again. As a loaf cake, its relatively plain with no fancy icing or filling but what it lacks in looks and finesse is more than made up for by it's fabulous flavour.
What more can you ask from an everyday cake?
The key ingredients:
The sponge is lightly flavoured with ground ginger and there are delicious flecks of chopped stem ginger throughout the cake along side chunks of rhubarb cake.
Rhubarb
Forced rhubarb (when in season) would give pretty pink flecks to this cake but I prefer the common garden rhubarb which has lots of sharp flavour to offset the sweet sponge
Ginger
I've used two types of ginger in this loaf cake. A small amount of ground ginger gives the sponge a light ginger flavour without being over powering. It can be left out if you prefer.
Sweet stem ginger gives delightful chunks of sweet warming ginger to excite the taste buds. It is this that makes the cake stand out from the crowd. At a push I have also used chopped crystalised ginger in this cake which tends to be a little firmer to the bite.
Rhubarb and ginger is a favourite combination of mine. The mellow warming tones of ginger compliment the fresh tangy flavour of the rhubarb. Its a flavour combination I have used many time such as in my rhubarb and ginger crumble.
Now just to clarify this is very much a rhubarb cake with a hint of ginger to bring out the flavour. It is not a ginger cake and if you want one of those then try my homemade gingerbread cake. It's really popular with ginger cake fans.
The method
The cake is made by the creaming method which is the same method that is used to make a classic Victoria sandwich. Butter and sugar are beaten together (creamed) until very pale and fluffy, then the eggs are beaten into the mixture before the flour is folded in.
For this cake the proportion of flour is slightly higher so that the cake is a little firm to help support the weight of the bits of rhubarb and prevent them all ending up at the bottom of the cake.
Step by step rhubarb and ginger cake
Cream the butter and sugar together until very pale and fluffy. Beat the eggs in one at a time adding a little flour with the last egg. Fold in the stem ginger. Sift the flour and ground ginger into the bowl. Fold in. Mix in the chopped rhubarb. Spoon into tin, top with rhubarb then bake
Rhubarb and ginger loaf cake
Ingredients
For the Rhubarb & Ginger Cake
- 200 g (7oz) rhubarb trimmed weight
- 1 -2 ball stem ginger finely chopped
- 175 g (6oz) butter softened
- 175 g (6oz) golden caster sugar
- 3 large eggs
- 200 g (7oz) self-raising flour
- 1 tsp ground ginger
- 2 tbsp milk
- demerara sugar to sprinkle
Special Equipment
- 900g (2lb) loaf tin
- baking parchment
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
- Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
- Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
- Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
- Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
- Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.
Notes
Store
In an airtight container in a cool place for up to 5 days.Freeze for up to 3 months.Nutrition
Note: This recipe post was republished on the 19th June 2020 and features a new improved recipe. You can find the original upside down cake recipe here
Liz
Really lovely flavours. Added to my list of favourite bakes!
Jacqueline Bellefontaine
Thank you for your lovely comment and honoured to be on your favourites list:)
Susanne Clarke
Excellent recipe, I have just made 3 as we picked loads of fresh rhubarb. I struggle as hubby not keen on rhubarb but likes it with ginger. He loved the cake and so did his work colleagues. I too used the ginger syrup as a glacé for the rhubarb that went on the top. Froze the other 2 but don’t think they will stay there long.
Jacqueline Bellefontaine
Great, glad you both like it. I have some in the freezer too. If hubby likes rhubarb with ginger have you tried my rhubarb and ginger crumble he might like that too.
Helen
Excellent flavour, lovely and moist. Made it for some friends and it was universally adored. The first use of my homegrown rhubarb!
I used 1 extra ball of stem ginger and used the syrup from the ginger in place of the milk as we are all fans of spicy food.
Jacqueline Bellefontaine
Excellent way of upping up the ginger if you are a big fan. so pleased you like the cake.
Caroline Roberts
Another brilliant recipe! I used the syrup from the stem ginger as a glaze and it worked wonderfully. I was also able to make it in a 2lb plus 1lb loaf tin, so I got two cakes for the price of one!
Jacqueline Bellefontaine
Thank you Caroline. Whar a great idea to glaze the top with the syrup I must try that next time I make it.
Sam
This is a great cake for summer. I used gluten free self raising flour instead of normal self raising flour and added an extra 2 tbsp milk. It turned out perfect! Served it as a pudding with double cream 😋
Jacqueline Bellefontaine
Great to know it works well with gluten free flour. Thank you for letting me know.
While its rather nice on its own i have confess i like it warm with custard for a dessert but double cream sounds good too.
Angela - Only Crumbs Remain
Haha, thankyou Kat 🙂
Angela x
Monika Dabrowski
What a feast for the eyes, this cake is really gorgeous, Angela, then again all your cakes are - I've actually clicked on your foodgawker gallery to sigh and gawk a little... thank you for sharing with #CookBlogShare!
Angela - Only Crumbs Remain
Aw thankyou Monika, that's so lovely of you 🙂
Angela x
Angela - Only Crumbs Remain
Aw thankyou Jenny 🙂 It's so lovely to hear that people enjoy the simplicity of upside down cakes - they're just so amazing in my book 🙂
Angela x
Angela - Only Crumbs Remain
Aw thankyou Kate, that's so lovely of you 🙂
Angela x
Jenny-Apply to Face blog
Wow,what a beauty and two flavours that nearly make all this horrible weather worth it.I keep thinking about your upside down cakes Angela and I am so going to do one this week.Trouble is which one?!!!!xxx
Angela - Only Crumbs Remain
It's such a delicious paring isn't it, it's so lovely and warming for this cold snap we're having. Ah! I can't wait to see which one you decide to try - I hope you enjoy which ever one you choose as much as we did 🙂
Angela x