Rhubarb spice cake

Rhubarb spice cake

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(35 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 12 slices

Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
290
protein
4g
carbs
46g
fat
11g
saturates
7g
fibre
1g
sugar
27g
salt
0.89g

Ingredients

  • 5oz butter, softened, plus extra for greasing
  • 300g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 100g dark muscovado sugar
  • 250g golden syrup
  • 1 tsp bicarbonate of soda
  • 2 eggs, beaten
  • 300g rhubarb, cut into short lengths
  • icing sugar, for dusting

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Method

  1. Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
  2. Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.

Recipe from Good Food magazine, May 2008

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Comments

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laxtitute's picture
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Didn't enjoy this cake. It is definitely a pudding rather than a teatime cake as other people have said, and with custard or ice cream it's nice enough. I halved the water as everyone suggested which seemed to work, however I just didn't think the flavour was brilliant. The cake bit was fine, though nothing special, but the rhubarb tasted too sour and didn't really seem to work with the cake. Maybe it should be baked with sugar first like in other recipes. The rhubarb and almond crumble tart is an infinitely tastier and better looking rhubarb dessert. I would recommend people make that instead.

helen707's picture

Well made this tonight for the first time, and despite forgetting to put any eggs in at all!! and yes it is a bit runny, but it did rise, and cooked well, it is absolutely delicious, so will definately make again, with eggs!! I used 200g syrup, really tasty.

kiwicatgirl's picture
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I made this for the first time yesterday, it is delicious! I read the comments first before starting, and made the following changes:
150ml of boiling water instead of 200.
I used all the golden syrup and only half the amount of sugar (just because I didn't have enough sugar in the pantry).
I didn't use a food processor, just creamed butter and sugar and added ingredients in the order given.
I spread the rhubarb over the top of the batter once I had poured this into the tin, instead of mixing the fruit through.
The cake rose beautifully with the rhubarb still at the top, and is sweet enough for my taste. Will definitely be doing this again :)

maria35kelly's picture

I made this cake tonight. Didn't read the comments till I'd put the golden syrup in. I was concerned 'cos it seemed a lot and the mixture was very sloppy. So after reading the comments and it being too late to reduce the amount of syrup I put in an extra 100g of flour plus a tsp of baking powder, just because I always add baking powder to cakes and buns.
Set the oven at 180 and put the timer on for 1 hour. Started to get a burning smell after 40 mins, checked the cake and it had risen beautifully bit was slightly burned on one corner, but my oven does have a hot patch. Still, it was considerably less time than indicated on the recipe.
Just a tip, I coated the rhubarb in flour and sprinkled it on top of the cake instead of mixing it in and plenty of it has stayed at the top. It looks a bit white but if I sprinkle icing sugar over it it'll look fine. Haven't tasted it yet so will have to let you know what we think after we've had some.

vrog's picture
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Gorgeous with raspberries instead of rhubarb. Used 200g golden syrup as others had commented on it being too sweet and it was just right. Probably more like 16 slices - we have eaten 8 so far and still have half left. I suppose that depends on your definition of a slice!

drfabio's picture
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(And yes, it looked nothing like the picture, and it was a runny batter, so don't be tempted to panic like I did)

drfabio's picture
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Delicious! Made it with the 5oz of butter, 250g of syrup and all, and it was fab! Didn't have a square tin so used a 9" deep springform round one and it worked perfectly, cooking in about 50 mins. It was great as a cake this evening; I didn't think it was too heavy at all (and even managed a second slice - such a trial!). Looking forward to eating it with custard too when it's a few days old.

zannazannza's picture
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Made it with the first pick of rhubarb - tastes fine, but I used a bit of black molasses and less syrup. But would also suggest much less fluid, as it was too loose and sank on completion.

sjeffery25's picture
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REally good and moist, but didn't look ANYTHING like the picture...

imicola's picture
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Not convinced by this recipe - I used the 250g syrup as instructed, but I found the cake was not sweet enough. Perhaps it was my rhubarb, but it was lovely pink forced rhubarb, so I don't think so. The only difference was that I used light muscovado rather than dark...overall, not terrible, but just not quite sweet enough.

rowleymm's picture
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Just made this. Seems ok but I may not have put enough syrup in? I am trying to decide! Looked nothing like the picture but a great way of getting rid of rhubarb. Next is the rhubarb chutney!

shazclapton's picture

Made this several times and love it - never looks anything like the picture! looks like a dark sticky gingerbread and I cut it into squares because the cake comes up a lot higher than the picture - oh and yes the fruit is on the bottom not the top - don't know how you would get it to rest on the top!

Annie M's picture
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Really enjoyed this recipe but served it as a dessert - warm with vanilla icecream. Kept well and portions reheated nicely in the microwave. Will try baking it with pears or plums instead of rhubarb just for a change.

victoriajwilliams's picture
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This cake was great. The whole family loved it. I will make it again.

nikkiedwards's picture
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Absolutely delicious and moist. Didn't have dark sugar so used light but added some molasses in with the golden syrup. Rough guess with measurement for that but came out perfect. Probably best served as an upside down cake! Also used 3 eggs as they were smallish. Very veratile recipe would be good with other fruit.

joanneflynn's picture

Lovely cake, although more like a pudding. Delicious with custard straight out of the oven. doesn't look much like the picture but who cares when it tastes as good as this. Definately one to be repeated.

whistlow's picture
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I made the recipe for a fund raising event and everyone commented on how lovely it was. Made exactly as stated except that I only used 200g of syrup. To get an even distribution of fruit I scattered some over the top just before cooking. Will definately be making this again.

lcowley's picture
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Absolutely lush. I used ginger and cinnamon and 200g of golden syrup. We had it warm with ice cream for pudding and then I had a slice for breakfast the next day.

elainereeve's picture
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This cake is yum! Made it according to the recipe and baked for 60 mins, served warm as a pudding with creme fraiche. This is nothing like the picture though - Mine has risen well with a smoth shiny finish and is dark in colour, all the rhubarb has sunk to the bottom, but this works well counteracting the sweet & lightness of the cake. Has a lovely balance with the spices.
I'll definitely make it again

nicolaslade's picture
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Had a glut of rhubarb so made this for work. Went down very well and unfortunately was devoured so quickly that didnt get chance to try myself!

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