Rhubarb spice cake

Prep: 20 mins Cook: 1 hr

Easy

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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Ingredients

  • 140g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 300g rhubarb, cut into short lengths
    Rhubarb

    Rhubarb

    roo-barb

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

  • icing sugar, for dusting

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.

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Comments, questions and tips

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Comments (54)

nemnem's picture
3

My first disaster! probably my own fault but the recipe does seem a little floored. All the fruit sinks to the bottom while cooking so when you take it our the tin it is too soggy on the bottom and so it all sags through the cooling rack. But it did taste nice, just had to use a spoon to eat it, more like an upside down cake!

eileenann's picture
4

I thought this was a lovely cake. I did reduce the syrup to 100g but next time i will add about 200g as it did need to be a bit sweeter, I suppose it depends on your rhubarb.

jayne40's picture

I have made this cake twice, and both times everyone has really raved about it. I made the cake in a loaf tin as i didn't have a square cake tin, worked really well. The second time I used a small quantity of tinned rhubarb - I wouldn't recommend although no one seemed to notice. A fantastic, tasty recipe.

palmersuzy's picture
5

I have just eaten this for lunch...delicious!!
I followed the ingredients from the recipe, but made it more traditionally, using my electric hand whisk and the creaming method. My cake took 15mins longer than the recipe stated.
The cake was light, moist and very tasty.
My lunch guest demanded a copy of the recipe.

I will make it again.....soon!!

cheryl654's picture
2

Mine looked nothing like the picture. Was more of a pudding I thought than a cake and also thought the rhubarb was not suited to the flavour of the sponge. Saying that, the sponge was lovely and would probably make that again on its own. Mine took about 15 mins longer to cook than the receipe said but was easy to make.

ambertuesday's picture
2

I was really looking forward to this as I love rhubarb, unfortunately I was quite disappointed with the end result, it was very heavy - more puddingy than cakey!!

traceymackay's picture
5

I made this cake last week after my father gave me a huge bag of rhubarb from his allotment. I followed the recipe to the letter & it tasted divine. Very light & moist.
As it made so much I also shared mine out amongst friends who also raved about it. Would definatley make it again.

janbomyers's picture
5

Made exactly as described and it was amazing - especially served still warm from the oven.

patskitchen's picture

why is the butter measured in ounces and the others in grams ?

kerryrob's picture
5

made this tonight. the only change i made was adding 200g of golden syrup instead of 250g. The cake is GORGEOUS. looked great tasted great would def do this again.

verityboak's picture
2

OK, so I went for it and used 6fl oz of syrup. The cake was far too sweet in that horrid aftertaste kind of way. And it looked NOTHING like the picture. I have to say, one of my very first Good Food baking flops. I have given it 2 stars though as the visitors seemed to like it....

verityboak's picture
2

I am half way through making this... not sure what to do about the golden syrup - 250g/9oz is loads. Surely if that was correct the cake would be more than 290 kcals per slice? Not that I count kcals so I have no idea really... I'll let you know how it goes...

cobblercustard's picture

very nice, so moist! tasted better the next day i thought, as it gave the rhubarb more sweetness. i wonder though since golden syrup is a liquid if it should have been 250ml rather than grams, as its almost half a bottle!! i personally used less, and it was fine.

josema's picture

I wonder if this cake could be made with another kind of fruit. Un fortunately we are unable to obtain rhubarb in Spain.

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