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.
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
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 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
Rhubarb and ginger loaf cake
- 900g (2lb) loaf tin
- baking parchment
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
- 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.
StoreIn an airtight container in a cool place for up to 5 days.Freeze for up to 3 months.
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