Rhubarb & ginger cake

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• kat.40

  24 April 2009

  kat.40 rated and commented on this recipe

  

  easy to make and totally delicious but best if left for a couple of days for flavours to develop and as with other ginger cakes, very sticky...mmmmm!

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• DJW

  03 October 2009

  DJW rated and commented on this recipe

  

  Another great "healthy" cake recipe and easy to make - only had stem ginger still fab

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• lyndy

  18 October 2009

  lyndy rated and commented on this recipe

  

  I made this with a few modifications - doves gluten free flour & baking powder, alpro soya milk, and 2 tins of rhubarb well drained, all syrup and no treacle and it was magnificent!! Will def make again.

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• Belkey

  02 June 2010

  Belkey rated and commented on this recipe

  

  Deliciously moist! I only had 100g of golden syrup so made up the rest with black treacle. I think the tin I used was a tad too small as I had problems getting the cake out as it had risen slightly over the edges - tasted good though so no matter!

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• Chris

  02 October 2010

  Chris rated and commented on this recipe

  

  Lovely! I made this originally for family, it went down so well that I made it again for a club function - it went like hot cakes once the first person had tried it! And I have been asked for the recipe - another convert for the Good Fodd web-site.

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• patch

  20 February 2011

  patch commented on this recipe

  how long can i leave this cake in an airtight tin or can i freeze it. Want to make it one weekend and serve the following weekend

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• susied

  06 April 2011

  susied rated and commented on this recipe

  

  A good way to use a glut of home grown rhubarb. I cut in half and froze half - worked well.

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• Jacqui Bennett

  09 April 2011

  Jacqui Bennett commented on this recipe

  Deliciouse !Used rhubarb from the allotment, a change from jam and chutney. Only had caster sugar in must of been ok, half went before it has chance too cool down

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• MamaMoJo

  13 April 2011

  MamaMoJo rated and commented on this recipe

  

  very very very good - worth making

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• anniec

  22 April 2011

  anniec commented on this recipe

  This overflows in my large loaf tin and I end up cooking for almost 2 hours. It still tastes good but I need to shave off the overcooked overspill. Currently trying one in a deep 18cm round tin to see if I can get better results

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• Sally

  08 May 2011

  Sally commented on this recipe

  Has anyone had success using a different size tin from the one stated in the recipe? It is an unusual size - bigger than all my loaf tins - and I'd like to avoid buying yet another one! I don't mind what shape it is. Thanks.

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• onionlover

  24 May 2011

  onionlover rated and commented on this recipe

  

  Very easy to make. I didn't have crystallised ginger so used a couple of handfuls of currants. I'm going to try this with cooking apples when I've used up all my rhubarb.

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• cantcookwantstolearn

  13 June 2011

  cantcookwantstolearn rated and commented on this recipe

  

  I made this with the leftover rhubarb from the Rhubarb and Custard Tart and found it equally delicious. Glad to see it can be frozen as half of it is already in my freezer. One thing I found was that it didn't rise and some of it cascaded out of the tin into the oven! I thought I'd made it to recipe with the right size tin, thoughts anyone?

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• Funnyfacesone

  15 June 2011

  Funnyfacesone rated and commented on this recipe

  

  Just made this with Doves gluten free SR flour and it's turned out brilliantly. Made gluten free for my husband so hope the rest of the family don't polish it off before he gets home! My tin was 11cm x 28cm & I would say perfect for the recipe. I only noticed once I'd put it in the oven that I forgot the milk, but it is very moist so I don't think it needs it with the gluten free flour.

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• liz

  03 July 2011

  liz rated and commented on this recipe

  

  I have made this cake twice - and taken one into work where it disappeared by lunchtime and everyone loved it. It is delicous and very very very easy. Great for using the allotment rhubarb.

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• Jillyblom

  29 August 2011

  Jillyblom rated and commented on this recipe

  

  Yummy yummy yummy. Just made two for my daughter to take back to uni with her ( if I can get them into the freezer before they're eaten!). I made one in a 2lb loaf tin and the other in an 8 inch spring release cake tin. The round cake took approx 15 mins extra cooking time.

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• TwentiethCenturyHeffa

  11 September 2011

  TwentiethCenturyHeffa rated and commented on this recipe

  

  Delicious! I made it as a traybake instead of a tealoaf and cooked for 50 minutes. Used sultanas instead of crystallised ginger since I didn't have any. I also added a crunchy lime topping (warm up some lime juice, add equal amounts of sugar then pour over the warm, pricked cake top) because I had some limes to use up. Absolutely lovely, one of my favourite cakes!

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• Deb

  02 May 2012

  Deb rated and commented on this recipe

  

  I have just been given a whole heap of rhubarb from a very kind neighbour and thus have been researching rhubarb recipes. Hence me making this cake. I wanted to steer clear from the usual crumble recipes! Unusually, the recipe calls for a 3lb loaf tin. Luckily I have one, so no overspill. The aroma of ginger is making me salivate as the cake bakes. Definitely a cake I shall make again...

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• Hildy Johnson

  16 May 2012

  Hildy Johnson commented on this recipe

  can i use frozen rhubarb in this cake and should I defrost it first? I chopped it fresh from the garden and froze it raw.

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• Sarah

  30 May 2012

  Sarah rated and commented on this recipe

  

  Made this for my Dad's birthday and it was delicious. Keeps well too.

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Ingredients

• 125g butter
• 125g golden syrup
• 100g black treacle
• 125g unrefined light brown sugar
• 50ml milk
• 2 eggs
• 50g crystallised ginger , finely chopped
• 300g rhubarb , chopped
• 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1½ hours

Ingredients

• 125g butter
• 125g golden syrup
• 100g black treacle
• 125g unrefined light brown sugar
• 50ml milk
• 2 eggs
• 50g crystallised ginger , finely chopped
• 300g rhubarb , chopped
• 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

Per serving

286 kcalories, protein 4.2g, carbohydrate 47.4g, fat 10.2 g, saturated fat 5.8g, fibre 1.4g, salt 0.85 g

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