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rhubarb and ginger loaf cake on a wooden board.
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4.6 from 10 votes

Rhubarb and ginger loaf cake

An easy to make loaf cake with warming ginger notes and delicious tangy pieces of rhubarb
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: afternoon tea, Cake
Cuisine: British
Keyword: baking, loaf cake, rhubarb
Servings: 10
Calories: 330kcal
Author: Jacqueline Bellefontaine


  • 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.



Weigh the rhubarb after trimming.
Adding a tablespoon of the flour with the last egg will help prevent the mixture from curdling.
In an airtight container in a cool place for up to 5 days.
Freeze for up to 3 months. 


Calories: 330kcal