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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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 eggs, 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, questions and tips

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19th Jun, 2011
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!
16th Apr, 2011
(And yes, it looked nothing like the picture, and it was a runny batter, so don't be tempted to panic like I did)
16th Apr, 2011
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.
11th Apr, 2011
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.
29th Mar, 2011
REally good and moist, but didn't look ANYTHING like the picture...
29th Mar, 2011
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.
6th Sep, 2010
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!
14th Aug, 2010
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
30th May, 2010
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.
25th May, 2010
This cake was great. The whole family loved it. I will make it again.


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