Rhubarb spice cake

Latest comments and suggestions

Results 21-40

• Carol

  18 June 2008

  Carol commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ciaobella13

  28 June 2008

  Ciaobella13 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maz

  02 August 2008

  Maz rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Juno

  06 August 2008

  Juno rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie Day

  07 August 2008

  Melanie Day commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melissa

  09 September 2008

  Melissa commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Patricia

  29 September 2008

  Patricia rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gingerone

  10 November 2008

  gingerone commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauralizpin

  03 February 2009

  Lauralizpin rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bakerDan

  29 April 2009

  bakerDan rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cjraway

  19 May 2009

  cjraway rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicolaslade

  04 June 2009

  nicolaslade rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynda

  22 March 2010

  Lynda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marrrrrlaine

  18 April 2010

  Marrrrrlaine rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaCowley

  05 May 2010

  LisaCowley rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• whistlow

  05 May 2010

  whistlow rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joannef

  19 May 2010

  joannef commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nikki edwards

  25 May 2010

  nikki edwards rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  25 May 2010

  Victoria rated and commented on this recipe

  

  This cake was great. The whole family loved it. I will make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  30 May 2010

  Anne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5881/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 5 oz 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 5 oz 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

Per serving

290 kcalories, protein 4g, carbohydrate 46g, fat 11 g, saturated fat 7g, fibre 1g, sugar 27g, salt 0.89 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.