Go Back
Rhubarb & Ginger Cake
Print Pin
4.73 from 11 votes

Rhubarb & Ginger Cake

A delicious Rhubarb and Ginger Cake with a toasted almond topping.
Course Snack, teatime
Cuisine British
Keyword cake, crystallised ginger, rhubarb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 Slices
Author Camilla Hawkins


  • 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


  • 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.