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
📖 Recipe
Rhubarb and ginger loaf cake
Equipment
- 900g (2lb) loaf tin
- baking parchment
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 teaspoon ground ginger
- 2 tablespoon milk
- demerara sugar to sprinkle
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.
Video
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
Susan Reed says
Has anyone in North America made this? I can't wait to make it and got all the ingredients. Even found stem ginger, which isn't common in Canada. I'm prepared to weigh all the ingredients, too. But I am completely defeated by self-rising flour. It isn't used here much. What type of leavening agent should I use? Baking powder? Baking soda? Both? can anyone help? Thanks.
Jacqueline Bellefontaine says
Hi Susan Apologies for taking a while to get back to you. You can make your own self raising flour with plain/all purpose flour. Just add 2 teaspoons of baking powder to every 200g of plain flour and dry whisk through to distribute it evenly through the flour.
Hope this helps
Jacqui
Anne says
I made this gluten and dairy free and it was delightful! changes I made:
7 oz gluten free flour blend (contains xanthan gum)
1 1/2 tsp baking powder
1/2 tsp salt
subbed margarine for butter and used lactose free milk.
Jacqueline Bellefontaine says
I'm so glad you were able to successfully adapt the recipe to make it gluten-free and enjoyed it. Thank you for the notes on the changes you made . I'm sure other gluten-free followers will find them very useful. jacqui
Michelle C says
This is delicious. I love both rhubarb and ginger. They work really well in this cake. Very moist and kept well. I have made 3 times in 2 weeks. Helps to use the rhubarb I have growing in my garden.
Jacqueline Bellefontaine says
Thank you for rating and making a comment I love to read these. It sure is a great way to use up rhubarb and I seem to have a bumper crop this year so will be making it a lot myself too 🙂
Andrea says
Can tinned rhubarb be used.
Jacqueline Bellefontaine says
I have not tried using tinned rhubarb but it should work, although you would need to make sure it is very well drained. Frozen rhubarb if you can get it should also work. Let me know how you get on if you give it a try.
Rachel says
I just made this with tinned rhubarb, it’s so good! Really soft and moist.
Jacqueline Bellefontaine says
GLad you liked the cake and good to know it works with tinned rhubarb as well.Perfect forwhen you can not get hold of fresh.
Chris says
Really tasty and so simple to make- a new teatime favourite.
Jacqueline Bellefontaine says
Thanks Chris. Glad you like it.
Alex says
Wondered at reg 5 for a whole hour? Mine looked a bit over done.
Jacqueline Bellefontaine says
I've cooked this many time and the oven temp is correct I get my oven checked regularly. It sounds like you oven is running a little hot. Oven temps can vary plus or minus several degrees from those to which it is set. so Cooking times can always only ever be a guide. Try cooking at a slightly lower temp or shorter time.
Wendy says
Rhubarb & ginger loaf cake is now one of my favourite cakes to bake. It’s so simple to make but such great flavours and turns out well every time. I like it as an afternoon cake with a nice pot of tea but also as a desert served with cream!
Jacqueline Bellefontaine says
Hi wendy welcome to the Rhubarb cake fan club. I often make these for the guests that stay in my holiday homes and often get lots of compliments. Rhubarb is a much overlooked fruit.
Liz says
Really lovely flavours. Added to my list of favourite bakes!
Jacqueline Bellefontaine says
Thank you for your lovely comment and honoured to be on your favourites list:)
Susanne Clarke says
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 says
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 says
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 says
Excellent way of upping up the ginger if you are a big fan. so pleased you like the cake.
Caroline Roberts says
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 says
Thank you Caroline. Whar a great idea to glaze the top with the syrup I must try that next time I make it.
Sam says
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 says
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.
Jenny-Apply to Face blog says
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