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Member recipe

Rhubarb, Apple and Ginger Cake

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(2 ratings)

Member recipe by


Serves 12

A spicy yet sweet and moist cake, perfect for afternoon tea.

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  • 225g self raising flour
  • Pinch of baking powder
  • 150g butter or margarine
  • 170g light brown sugar
  • 3 medium eggs
  • 2 tbsp's of honey or golden syrup
  • 150g rhubarb, chopped
  • 150g cooking apples, chopped
  • 1 1/2 balls of stem ginger


    1. Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
    2. Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
    3. Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
    4. Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!

Comments, questions and tips

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Kelly Froggatt's picture
Kelly Froggatt
19th May, 2018
Really delicious cake but 40 mins is more than enough at 180 degrees in a fan oven. I have done it with just rhubarb and also with rhubarb and apple, both are great but pure rhubarb wins.
2nd Jul, 2017
I adapted this recipe a little. I added a teaspoon of ground ginger to the flour, I didn't have stem ginger so used 50g of crystallised ginger which I chopped up small. As the ginger was covered in sugar I took about one teaspoon of the brown sugar out. I also didn't have apple so just doubled the rhubarb. The mixture wasn't very gloopy so I added a splash or two of milk to loosen it up. It took the whole 1 hour and 15 minutes and I didn't find it burnt at all. It was absolutely delicious.
31st Oct, 2016
I have made this cake a few times, and I find the combination of flavours delicious! It works with tinned rhubarb if you can't get fresh. Unlike another comment, I find the timing is accurate, but it can burn the top easily (or look brown due to the sugar). Cover after half the time.
18th Mar, 2016
The cooking time is dreadfully wrong, the cake was ready after 20mins
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