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Rhubarb & Ginger Cake

Moist Rhubarb & Ginger Cake with a Crunchy Almond Twist

This Rhubarb & Ginger Cake showcases a delightful balance of tart rhubarb and spicy ginger, making it perfect for any tea time or snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 230 grams Rhubarb Provides tart flavor and moisture; frozen rhubarb can also be used if thawed and drained well.
  • 30 grams Blanched Whole Almonds Adds crunch and nutty flavor; can be omitted or replaced with walnuts if nut-free.
  • 150 grams Butter Incorporates richness and moisture; margarine can be used for dairy-free options.
  • 150 grams Dark Brown Muscovado Sugar Offers deep caramel notes and sweetness; light brown sugar can substitute if Muscovado is unavailable.
  • 30 grams Crystallised Stem Ginger Infuses a warm, spicy flavor; fresh ginger can be used, but adjust quantity to taste.
  • 150 grams Plain Flour Provides structure to the cake; gluten-free flour can be used for a gluten-free version.
  • 2 teaspoons Baking Powder Acts as a leavening agent; ensure it's fresh for the best results.
  • 2 Large Eggs Adds moisture and helps bind the mixture; flax eggs or mashed bananas can be used for a vegan option.

Equipment

  • 1 lb loaf tin

Method
 

Step-by-Step Instructions for Easy Rhubarb & Ginger Cake
  1. Preheat your oven to 190°C (375°F) and grease the loaf tin with butter before dusting it with flour.
  2. Sprinkle the chopped blanched almonds evenly at the base of the prepared loaf tin.
  3. In a large mixing bowl, cream together the softened butter and dark brown Muscovado sugar until light and fluffy.
  4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
  5. Fold in the minced crystallised stem ginger into your batter.
  6. Sift together the plain flour and baking powder, then gently fold this dry mixture into the wet ingredients.
  7. Carefully incorporate the chopped rhubarb into the batter.
  8. Pour the cake batter into the prepared loaf tin and smooth the top.
  9. Bake for 48-50 minutes or until a skewer inserted into the center comes out clean.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Keeps well in an airtight container for 3 days at room temperature or 5 days in the refrigerator. Can freeze for up to 3 months.

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