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Rhubarb, Apple and Ginger Cake

By rose93 (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus cooling
  • Easy
  • Serves 12
A spicy yet sweet and moist cake, perfect for afternoon tea.


  • 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


  • STEP 1
    Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
  • STEP 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.
  • STEP 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).
  • STEP 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!

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