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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25th May, 2010
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.
19th May, 2010
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.
5th May, 2010
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.
5th May, 2010
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
18th Apr, 2010
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
4th Jun, 2009
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!
29th Apr, 2009
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!
3rd Feb, 2009
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!!
10th Nov, 2008
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.
29th Sep, 2008
This cake was delicious.I served it warm with home made ice cream for sunday lunch desert.Loved by every one.


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