Rhubarb spice cake

Rhubarb spice cake

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(39 ratings)

Prep: 20 mins Cook: 1 hr


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: per serving

  • kcal290
  • fat11g
  • saturates7g
  • carbs46g
  • sugars27g
  • fibre1g
  • protein4g
  • salt0.89g
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  • 140g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 100g dark muscovado sugar
  • 250g golden syrup
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g rhubarb, cut into short lengths



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • icing sugar, for dusting


  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.

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Comments (54)

nikkiedwards's picture

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

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

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

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

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!

tourer-dan's picture

What's going on on the picture? That's not rhubarb stirred into the mixture as per the recipe!! (it sinks to the bottom of the liquid cake mixture)
Followed the recipe to the letter and it was great, huge compliments from my entourage of cake quality testers at work!! Wasn't worried about the syrup as it takes a similar amount in gingerbread.
A great success, give it a go, takes about an hour and 10 mins, I set my oven to 150 degrees (circotherm) to allow it to cook properly without burning, and the beauty of this cake is it's never gonna turn out dry!

lauralizpin's picture

Delicious! I've made this several times now using Wholemeal SR flour and still tastes great. Fantastic way to use up my rhubard from the garden. It even makes fab muffins!!

gingerone's picture

I used cooking apples instead of the rhubarb and made it in two loaf tins instead, worked perfectly even though i was a bit worried as the mixture was so runny. It did take about 10 minutes longer than the recipe.

rockonqqq's picture

This cake was delicious.I served it warm with home made ice cream for sunday lunch desert.Loved by every one.

red_chilli's picture

Lovely - like many others I only used 200gm of the syrup. Ready bang on 1 hour, and eaten with enthusiasm and great compliments! - was slightly worried about making this cake after reading the other comments but I shouldn't have been.

just one thing - I'd leave it to cool in the tin for longer than 5 mins as it is very 'breakable' - if that makes sense!

melanieday's picture

This Rhubarb Spice cake was a great hit at work when I took the cake in for my birthday - it got many good comments and requests for the recipie from my colleagues.

It was quite slow to cook in my oven so I had to add more time on but the results were tasty and worth the wait.

junoboyle's picture

I was also the recipient of unasked for rhubarb. How is it that people never give you whole sides of salmon or huge rib-eye steaks? Found this recipe and, following the advice of other comments, used just 200g of syrup. It turned out well and tasted great. It took about 10 mins. longer cooking than stated in the recipe. Went down well with a friend who called for a cuppa just as I was taking it from the oven. Will make again.

maz0102's picture

have made it twice. Makes a huge amount, but if you portion it you can freeze and use as required

edwa453's picture

Great, easy to prepare & really popular with everyone who I have given it too

presley's picture

Another rhubarb recipe to add to our favourites! We served it with custard - lovely !

winber's picture

Made this in 2 loaf tins and froze one which was fine defrosted and warmed to serve as dessert with rhubarb compote and ice cream.

judithharr57's picture

This was fabulous freshly baked and pretty good with creme fraiche next day.

louise54's picture

Having read the mixed reviews, I was a bit apprehensive about this recipe. However, a bundle of rhubarb from the allotment, spurred me on, and I was very pleased with the results. Wonderfully moist, well risen and not too sweet (although I also reduced the golden syrup to 200g). I would definitely make this again!

nemnem's picture

Ok so i made another one of these with some smaller eggs and let it cool down in the tin. It worked much much better! really like this recipe now :)


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