Rhubarb ginger cake

Rhubarb ginger cake


11 people made this

About this recipe: This fruity rhubarb cake is complimented by the gentle whispers of ginger adding a fun and spicy element to the cake. Serve warm or cold with some fresh whipped cream or vanilla ice cream.

Serves: 8 

  • 250g unsalted butter, at room temperature
  • 250g golden caster sugar
  • 5 eggs
  • 1 teaspoon almond extract
  • 300g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 large stalks rhubarb, trimmed and finely chopped

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat the oven to 160 C / Gas 2/3 and grease and line a deep 20cm cake tin with baking parchment.
  2. In a large mixing bowl beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time until the mixture is thick and creamy then mix in the almond extract.
  3. Into a separate bowl, sift in the flour then add the baking powder, ginger, cinnamon and nutmeg and mix well. Fold the dry ingredients into the wet and beat until smooth. Mix in the rhubarb. Pour the mixture into the prepared cake tin and smooth the top.
  4. Bake in the preheated oven for 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
  5. To serve, remove from the tin using the baking parchment to help you, then transfer to a serving plate. Slice and serve.

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