Sometimes you have an idea for a cake and you know where you want to end up and you think you know how you’re going to get there. This Rhubarb & Ginger Cake turned out wonderfully but was the result of misreading a couple of my old recipes by using double the amount of sugar and over chopping my crystallised ginger into a paste.
Luckily because I changed the sugar to dark brown Muscovado and the rhubarb is so tart this worked perfectly and the ginger being minced made for a more even ginger flavour.
I also managed to look at the wrong cooking time and ended up having to send my husband off on the school run as the cake took longer to cook than I thought.
I’d planned to take my daughter to see Harry Hill after school (he was shooting a movie locally) as she was keeping a diary for the class toy dog and had thought it would be cool to have a picture of Cecil and Harry together.
So as I’d been told he was shooting until 7 pm and feeling guilty that I’d let my daughter down we scurried from the dinner table and arrived just as he was leaving the garden where he’d been shooting.
I’d met Harry once before 12 years ago at the filming of the pilot episode of TV Burp and he’d given me a fake sausage which he’d used as a moustache in a sketch.
I decided that as I’d missed the opportunity to get this signed all those years ago it was time to right that wrong (and of course it would be worth far more on e-bay as I explained to him LOL). Harry even remembered the sketch which was good as bystanders did remark this was probably the first time he’d been asked to sign a sausage!
I took a picture of my daughter with Harry and Cecil (so funny as she was so shy), so all in all we had a successful day after all! Some things are just meant to be:-)
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- Harry signing my sausage.
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- Harry posing with my shy daughter!
My husband and son loved this Rhubarb & Ginger Cake as did I with only my daughter refusing to try it as she’s not a fan of ginger! I will definitely be making it again. This cake will keep for a couple of days but is best on the day of baking.
As this recipe is seasonal I am entering it into Simple and in Season run by Ren Behan and as it’s made from scratch I’m also entering it into Made with Love Mondays from Javelin Warrior’s Cookin w/Luv.
More recipes using rhubarb and/or ginger:
- Rhubarb Pudding
- Rhubarb & Marzipan Cake
- Rhubarb & Ginger Jam
- Rhubarb & Gin Jam
- Rhubarb Compote with Vanilla Greek Yogurt & Meringue
- Rhubarb & Orange Food Dessert
- Rhubarb & Ginger Oat Crisp
- Easy Ginger Avocado Cake with Lemon Drizzle
- Pear Chocolate & Ginger Crumble
- Pumpkin & Ginger Jam
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Rhubarb & Ginger Cake
Ingredients
- 230 g Rhubarb chopped into 1.5cm pieces
- 30 g Almonds finely chopped
- 150 g Butter softened or Flora Buttery (which I used)
- 150 g Dark brown muscovado sugar
- 30 g Crystallised Ginger minced in a herb chopper or finely chopped
- 150 g Plain flour
- 2 tsp Baking powder
- 2 Large eggs
Instructions
- Preheat oven to 190°C.
- Butter and flour a large loaf tin (21.5cm x 11.5cm x 6cm).
- Sprinkle chopped almonds into base.
- Whisk butter and sugar together until creamy
- Add the eggs beating in one at a time. Don’t worry if the mixture splits.
- Beat in the minced ginger.
- Sift the flour and baking powder together and fold in gradually.
- Fold in the rhubarb.
- Place mixture into the loaf tin and spread out evenly with a spatula.
- Bake in the middle of the oven for about 50 minutes or until cake springs back to touch in the centre or a scewer comes out clean.
Odette Edley
Love this cake. Was just wondering if it will freeze so I can take it away with me.
Camilla
Hi Odette, I have to admit I have never frozen any cakes that I’ve baked but I think that the fruit would become icy and then once thawed deposit it’s water into the cake making it a bit soggy. So I wouldn’t freeze if it was me but you could take the chance.
Rachel
Do you need to pre cook the rhubarb please
Camilla
Hi Rachel, no it just cooks in the cake:-)
Euph
Lovely moist cake, the whole family enjoyed it.
Camilla
Awesome, so glad you all enjoyed it. Thank you for letting me know:-)
Keryn
Lovely….and now after posting on FB I have sent this recipe to alot of friends around the world….I didn’t have enough rhubarb so threw in a handful of raspberrys and used fresh ginger instead of crystallised. Also I would put the almonds on the top next time as I didn’t need to turn it upside down….easy and so yummy
Camilla
Great Karyn, so glad you liked it and made it your own:-) Thank you for sharing the link with your friends:-)
Mandy Street
I’ve just been given rhubarb from my daughters garden with a request “to bake something nice” this recipe looks promising.. However, as my son in law has a nut allergy the almonds will have to be omitted, is there an alternative you could recommend or should I just go without?
Camilla
Hi Many, I’d just leave them out.
Pat Morgan
I loved this cake. I used flaked almonds and stem ginger together with fresh rhubarb straight from my neighbour’s garden. So lovely and moist – I will definitely be making this again when rhubarb is back in season.
Camilla
Awesome Pat, so glad you like the cake. I’m growing rhubarb right now so must make this cake again when I finally pick it:-)
Linda
Great tasing cake definitely one to make again as everyone loved it. I used chopped walnuts instead of almonds and increased the nuts and ginger to 50g each.
Camilla
Hi Linda, glad you like the recipe and great to put your own stamp on it:-)
Brenda Bruce
Have just made this cake and it is so, so tasty. Anxious in case rhubarb would be too tart but this was not the case. I used stem ginger and this is perfect. Great recipe. Next bake will be rhubarb and marzipan!
Camilla
Excellent Brenda, so glad you like the recipe! I’m sure you’ll love my Rhubarb & Marzipan Cake too!
Kev Sargant
This recipe I will definitely use again. I used fresh ginger as I didn’t have crystallised and ground Almonds and sunflower seeds for the base,I only had duck eggs which helped the texture. Very pleased with the outcome.
Thank you.
Camilla
Thank you Kev, I really must re-shoot this recipe soon:-)
Julie Lewis
This cake was beyond delicious. As a vegan I swapped the two eggs for half a cup of blitzed bananas and cooked for a little less (I tested at 37 minutes as we have an Aga and that changes cooking times and it was done). I must say its the best cake I have ever tasted. I’ll definitely be doing this one again. Many thanks.
Camilla
Aaw, that’s so lovely to hear and love that you used banana in place of the eggs, I’ve been reading up on vegan egg replacements recently so can imagine that worked really well:-)