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Ginger and Rhubarb Loaf Cake Recipe

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One of the only things we grow in the garden is rhubarb and each year I try and find more things to make or bake with it. This year I decided to make a Ginger and Rhubarb Loaf Cake – and it turned out absolutely delicious!

Ginger and Rhubarb Loaf Cake Recipe

How do you make a Ginger and Rhubarb Loaf Cake?

This simple bake has all the usual cake ingredients – flour, sugar, eggs and butter plus rhubarb and glacé ginger. We use caster sugar usually for this recipe but golden caster sugar or light brown sugar work well too.

I love making loaf cakes as they are easy to slice and look great. This Rhubarb and Ginger Cake is perfect for any occasion – from breakfast to an afternoon tea spread or to add into a lunchboxes or take for a picnic. It’s a lovely bake and the chopped rhubarb ginger flavours work really well together.

Ginger and Rhubarb Loaf Cake Recipe

Can you vary this recipe?

For this recipe we use glace ginger which is a product I’ve only discovered recently but absolutely love. It’s so full of flavour but is sweet and delicious, fantastic for bakes. If you don’t have any glace ginger, can’t find it in the shops or would rather have a more subtle bake you could add a teaspoon ground ginger or two instead. You could also use chopped stem ginger if you wanted but don’t use too much or the flavour will be overpowering.

I know a lot of people love to add vanilla extract to cakes but I love to leave it out to focus on the real flavours of the cake. If you love vanilla and want to add a teaspoon vanilla essence then I’m sure the cake would still be delicious!

Ginger and Rhubarb Loaf Cake Recipe

We also use self raising flour for ease but you can always use plain flour and a little baking powder or baking soda if you wanted too. It’s a really versatile bake that can use whatever you have to hand at home.

This ginger rhubarb cake is one that the children love especially as they can help harvest the rhubarb before baking with it. It’s so nice for children to see the journey their food has been on to reach their plates.

If you’re looking for other bakes to make here’s our Madeira Cake, Cherry Yogurt Cake and Carrot Cake Fairy Cakes recipes. You can find all our recipes to date here.

Ginger and Rhubarb Loaf Cake Recipe

What equipment do you need for this loaf cake recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too but parchment paper works well too.

So here’s our Ginger and Rhubarb Loaf Cake Recipe:

Ingredients

  • 180g unsalted butter at room temperature
  • 180g caster sugar
  • 3 eggs
  • 160g self raising flour
  • 150g rhubarb, cut into small pieces
  • 100g glace ginger

Recipe

  • Preheat oven at 160C/300F/Gas 2
  • Cream together the butter and caster sugar in a mixing bowl
  • Add the rest of the ingredients and mix well
  • Pour the batter mixture into a lined/greased loaf tin and bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

If you’d like to print or pin the Rhubarb and Ginger Loaf Cake recipe for later you can do so below. Enjoy!

Ginger and Rhubarb Loaf Cake Recipe

This ginger and rhubarb loaf cake is absolutely delicious. Full of flavour, light and moist, it's a bake everyone will enjoy.
Course Afternoon Tea, Dessert
Cuisine American, British
Prep Time 5 minutes
Cook Time 50 minutes
Servings 8 slices

Ingredients

  • 180 g unsalted butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 160 g self raising flour
  • 150 g rhubarb cut into small pieces
  • 100 g glace ginger

Instructions

  • Preheat oven at 160C/300F/Gas 2
  • Cream together the butter and caster sugar in a mixing bowl
  • Add the rest of the ingredients and mix well
  • Pour the batter mixture into a lined/greased loaf tin and bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Ginger and Rhubarb Loaf Cake Recipe

Author

  • Donna Wishart

    Donna Wishart is married to Dave and they have two children, Athena (12) and Troy (11). They live in Surrey with their two cats, Fred and George. Once a Bank Manager, Donna has been writing about everything from family finance to days out, travel and her favourite recipes since 2012. Donna is happiest either exploring somewhere new, with her camera in her hand and family by her side or snuggled up with a cat on her lap, reading a book and enjoying a nice cup of tea. She firmly believes that tea and cake can fix most things.

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