So glad you liked the recipe and adapted it to suit:-)

In reply to Camilla.

I was looked for a way to use the rhubarb I stashed in the freezer last summer and found this delicious cake. Rhubarb-ginger is a fave flavor combination in our house. I used spelt flour and baked it in 6 giant muffin tins (approx 6 TB batter each) to make it easier to share. I rinsed the frozen rhubarb in sieve with warm water and gave it a good squeeze in a towel before adding to the batter. Next time I won’t chop the almonds so finely to enhance the crusty topping. Thanks for this recipe

Ooh that sounds good Susan, so glad you all like the cake:-)

That’s so wonderful to hear Michele, a yoga retreat sounds divine:-)

Lushness! I made this for a Yoga retreat day today. So simple, and delicious contrasts – stem ginger, crunchy almonds, rhubarb. Just gorgeous! There weren’t even crumbs left, it went down a storm! Perfect for my garden and allotment rhubarb. Thank.you!

Fabulous Karen, so glad you like the cake and made it your own with the addition of apple:-)

Aaw, thank you so much Lynette, that’s so lovely to hear. It’s one of my favourite cakes:-)

Thank you so much for this recipe, it’s the best one I’ve used for rhubarb cake, lovely!!

LOL, yes you’re right, mindless repetitive tasks are quite therapeutic:-) xx

Aww glad I lifted your spirits, sorry to here they needed lifting! Don’t let the buggers get you down. Skinning almonds was quite therapeutic tbh and it’s only 30g.stay lifted ty

Aaw, aren’t you lovely Tracy, so glad you and your hubby like the cake and that you like my jams:-) I feel bad about you soaking and peeling those almonds (remember doing this with my mum as a kid), if it was me I think I’d have just chopped with the skins on. I can thoroughly recommend the crystallised ginger so do get some:-) Thank you so much for lifting my spirits tonight:-)

😀 Just made it, I have a fan oven and should have done it on 180c looked a bit chard lol. I dished it up with custard for hubby as a pudding 😉 and he said its a keeper, and the chard bits were really nice lol. I ate it neat, and its a gooden. I used 2 teas of dry ginger (i must get some crystal) and i stood at the sink with soaked almonds peeling the skins off. Ive also made your strawberry jam and fig jam 4 times 😉 Your my go to lady for great recipes ty lovely lady.

Thank you Christina, I’m sure you’ll love it:-)

Sounds fabulous! Another rhubarb recipe to add to the list! Such a classic combination, you can’t go wrong!

Hi Margaret, I’ve never used frozen rhubarb in this recipe but I think it would work if you thawed it first (perhaps in a sieve to let the juices drain).

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.

Love this cake. Was just wondering if it will freeze so I can take it away with me.

Hi Rachel, no it just cooks in the cake:-)

Awesome, so glad you all enjoyed it. Thank you for letting me know:-)

Lovely moist cake, the whole family enjoyed it.

Great Karyn, so glad you liked it and made it your own:-) Thank you for sharing the link with your friends:-)

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

Hi Many, I’d just leave them out.

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:-)

Hi Linda, glad you like the recipe and great to put your own stamp on it:-)

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.

Excellent Brenda, so glad you like the recipe! I’m sure you’ll love my Rhubarb & Marzipan Cake too!

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!

Thank you Kev, I really must re-shoot this recipe soon:-)

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.

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:-)

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.

His Sammi, yes vanilla sounds good or even lemon would potentially work well. I’d have a dry run and see what you think ahead of the day:-)

His Sammi, yes vanilla sounds good or even lemon would potentially work well. I’d have a dry run and see what you think ahead of the day:-) Good luck with the wedding:-)

Hi Emma, I notice there is a Nigella recipe online which has 2 tsp of freshly grated ginger in it but as it’s on a US site I can actually click to see the whole recipe. I wouldn’t like to recommend substituting fresh ginger for crystallised as they are 2 different ingredients in composition and flavour and without having tried it I can say what the outcome would be.

I’m sure the sweetness of the cake would counter the sourness from the rhubarb, adding more sugar wouldn’t make the rhubarb any less sour. Yes the rhubarb cooks along with the cake so goes soft:-) You could just cut the rhubarb smaller to counteract the sourness.

In reply to Camilla.

My rhubarb is from my garden, its rather sour, can I add more sugar, also does the rhubarb soften whilst the cake is cooking. ?

Thanks, it is a luscious cake:-)

I wouldn’t personally but it’s your cake and if you want to put chocolate in it….

It is really good:-)