Rhubarb and Ginger Traybake Recipe

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I have grown rhubarb in the garden for years but for a long time I purely used it in rhubarb crumbles. Over recent years I’ve made so many bakes using rhubarb and our latest is a Rhubarb and Ginger Traybake.

What is a Rhubarb and Ginger Tray Bake?

This Rhubarb and Ginger Traybake is a really lovely recipe. The finished bake is light, moist and full of flavour plus, tray bakes are easy to slice and work well when baking for a lot of people. I usually make loaf cakes and did consider making a rhubarb and ginger loaf cake instead but I thought that a traybake would make this bake perfect for dessert – it works perfectly when serving this rhubarb cake with custard!

What do you need for this Rhubarb Ginger Cake?

For this simple bake you just need typical cake ingredients. Unsalted butter or margarine, sugar, flour and eggs. We use a light soft brown sugar for this bake but golden caster sugar would also work really well. We also use self raising flour but you could use plain flour and a little baking powder or baking soda if you wanted.

We then add fresh chopped rhubarb and ginger. You could use frozen rhubarb or drained tinned rhubarb if you wanted. Plus, we use a combination of ground ginger and glacé ginger to give a real depth of flavour. The glace ginger also adds a really lovely texture to the bake that works well with the rhubarb.

You could also use stem ginger but it would add a really strong flavour so make sure you grate it really finely so it spreads well throughout the bake.

This rhubarb ginger traybake is fantastic for dessert, a warming breakfast or as part of an afternoon tea spread. It’s a really versatile bake for literally any occasion.

If you’re looking for other recipes to try here’s our Ginger and Rhubarb Loaf Cake, Old School Sprinkle Cake, Condensed Milk Flapjack and Basic Almond Muffins recipes. You can see all our recipes to date here.

What equipment do you need for this easy ginger rhubarb 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:

• Sheet Cake Tin
• Baking Paper
• Mixing bowl
• Scales
• Measuring spoons
• Wooden spoon
• Cake tester
• Wire rack

As you can see, it’s all things you probably have already. We use sheets of baking paper to guarantee that bakes come out of the tin easily and they’re so easy to use.

Here’s our Rhubarb and Ginger Traybake recipe:

Ingredients

• 220g butter or margarine
• 220g light brown sugar
• 220g self raising flour
• 3 eggs
• 100g glace ginger
• 300g rhubarb, chopped
• 2 tsp ground ginger

Recipe

• Preheat oven at 160C/300F/Gas 2 and line a sheet cake pan or brownie pan
• Put all the ingredients in a large mixing bowl and mix until well combined
• Pour the mixture into the prepared cake tin and spread out to create a nice even layer
• Bake in the centre of the preheated oven for 45 minutes until risen and golden brown on top.

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

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Rhubarb and Ginger Traybake Recipe

This Rhubarb and Ginger Traybake is a really lovely recipe. The finished bake is light, moist and full of flavour plus, tray bakes are easy to slice and work well when baking for a lot of people.

Course Afternoon Tea, Dessert

Cuisine American, British

Keyword baking

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 15 slices

Ingredients

• 220 g butter or margarine
• 220 g light brown sugar
• 220 g self raising flour
• 3 eggs
• 100 g glace ginger
• 300 g rhubarb chopped
• 2 tsp ground ginger

Instructions

• Preheat oven at 160C/300F/Gas 2 and line a sheet cake pan or brownie pan
• Put all the ingredients in a large mixing bowl and mix until well combined
• Pour the mixture into the prepared cake tin and spread out to create a nice even layer
• Bake in the centre of the preheated oven for 45 minutes until risen and golden brown on top.

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