Easy Rhubarb & Ginger Cake with toasted almond topping is an utterly delicious and simple loaf cake. The tartness of the rhubarb contrasts beautifully with the caramel like sweetness of the Muscovado sugar and mellow warmth of the crystallised stem ginger.
If you’re looking for the best Rhubarb and Ginger Cake recipe then stop scrolling, I think you’ve found it!
Made with just 8 ingredients this easy rhubarb loaf cake is so simple yet so incredibly moreish. I defy you to not have an extra slice!
This cake embodies the whole sweet and sour vibe!Minced crystallised stem ginger gives a hit of mellow warmth throughout this luscious rhubarb cake which is finished off with the delicious crunch of toasted almond pieces.
You will need:
- Rhubarb – pick the pinker looking stems for pretty pink flecks in the cake if you can. However, pink forced rhubarb should be a avoided as it’s too sweet.
- Softened butter – salted or unsalted (I leave my covered butter dish out on the counter these days for instant soft butter).
- Dark muscovado sugar – adds a beautiful caramel like depth of flavour.
- Crystallised stem ginger (minced or finely chopped) – disperses evenly throughout this cake for an incredible flavour.
- Eggs – large.
- Plain white flour – or check out substitutions below.
- Baking powder – make sure it’s in date!
- Blanched almonds (finely chopped) – these toast during baking to give a wonderful nutty flavour.
If you don’t have the exact ingredients to make this Rhubarb & Ginger Cake then there are a few substitutions you could make:
- Crystallised stem ginger could be substituted for stem ginger in syrup (and minced to a paste). However, stem ginger in syrup has to be used within 8 weeks of opening, whereas crystallised stem ginger keeps for 2 – 3 years. Hence, I find the crystallised ginger more convenient and there’s less danger of waste.
- White flour could be substituted for healthier white spelt flour which would add a further depth of flavour.
- Softened butter could be substituted for a buttery spread. I used to bake with buttery spread until the leading brand removed the butter from it so now I just use butter.
- Blanched almonds could easily be substituted for hazelnuts. Just don’t use toasted nuts as they toast during baking.
The Method (see recipe for full instructions)
Making ginger and rhubarb cake couldn’t be easier:
- Grease and flour a 1 lb loaf tin and scatter in the chopped almonds.
- Cream the butter and Muscovado sugar together with a whisk until light and creamy.
- Whisk in the eggs one at a time.
- Add the minced ginger and whisk in to disperse thoroughly.
- Sieve the flour and baking powder.
- Gradually fold flour mix into the mixture with a large metal spoon (working in a figure of 8).
- Then fold in the rhubarb.
- Spoon cake batter into a loaf tin and smooth the surface with a spatula.
- Bake in a preheated oven at 200°C for 48 – 50 minutes. Then tip onto a wire rack to cool.
What sized baking tin do you use?
I use a 1 lb loaf tin that predates the more modern 450g loaf tins that are slightly smaller. My 1lb loaf tins measure about 21.5cm x 11.5cm x 6cm (from the top) and have a capacity of approximately 1.25 litres.
You could use any other shaped tin as long as it has this volume. Just fill your tin with water then pour it into a measuring jug to test.
How long will rhubarb cake keep for?
This cake will keep for 3 days in a cake tin.
Can you freeze this cake?
Yes, you can, however, I find cake with fresh fruit in it tends to make the cake a bit moist and sticky so if you can make it fresh it’s much better.
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 Bread Pudding with Orange Custard
- Rhubarb & Ginger Oat Crisp
- Easy Ginger Avocado Cake with Lemon Drizzle
- Pear Chocolate & Ginger Crumble
- Pumpkin & Ginger Jam
I know you’ll love this easy Rhubarb & Ginger Cake as much as we do!
Do leave a comment and rating below when you make it as it means the world to me! You can also share a photo by tagging @FabFood4All on Instagram or other social media.
Pin Rhubarb & Ginger Loaf Cake for later!
Previously published 27/5/2013 (updated 17/5/2022).
Rhubarb & Ginger Cake
- 230 grams rhubarb chopped into 1.5cm pieces
- 30 grams blanched whole almonds finely chopped
- 150 grams butter softened
- 150 grams dark brown Muscovado sugar
- 30 grams crystallised stem ginger minced to a paste in a herb chopper/blender or very finely chopped
- 150 grams plain flour
- 2 teaspoons baking powder
- 2 large eggs
- Preheat oven to 190°C.
- Butter and flour a large loaf tin (21.5cm x 11.5cm x 6cm).
- Sprinkle chopped almonds into base.
- Cream (ie whisk) the butter and sugar together until light and creamy. (Takes about 10 minutes).
- Add the eggs beating in one at a time. Don’t worry if the mixture splits but it shouldn't if you've beaten it for long enough).
- Whisk 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 48 - 50 minutes until cake springs back to the touch in the centre or a skewer comes out clean.