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–+ servings
slices of cake with rhubarb and crystallized ginger cut from a whole loaf.
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5 from 2 votes

Rhubarb and Ginger Cake

Easy rhubarb and ginger cake, sweet and tangy with hidden crystalized ginger pieces to increase the pleasure.
Prep Time30 minutes
Cook Time1 hour
Course: Cakes
Cuisine: British, English
Servings: 12
Calories: 226kcal
Author: Adina

Equipment

  • 1 25x10x7 cm/ 12x5x3 inches loaf cake tin

Ingredients

  • 250 g rhubarb 9 oz, Notes 1, 2
  • 50 g crystallized ginger 2 oz/ ⅓ cup when chopped
  • 140 g unsalted butter (room temperature) 5 oz/ ½ cup + 1 ½ tablespoon, Notes 3,4
  • 130 g granulated sugar 4 ½ oz/ ⅔ cup
  • 1 teaspoon pure vanilla extract
  • 3 eggs large
  • 100 g Greek-style yogurt full-fat, 3 ½ oz/ a little less than ½ cup
  • 200 g flour 7 oz/ 1 ⅔ cup
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon icing sugar

Instructions

  • Preheat the oven to 180°C/350°F. Grease the baking tin and line it with parchment paper.
  • Rhubarb: Wash and dry the rhubarb stalks and cut them into small pieces. Set them aside.
    250 g/ 9 oz rhubarb
  • Ginger: Chop the crystallized ginger into tiny pieces and set them aside.
    50 g/ 2 oz/ ⅓ cup chopped crystallized ginger
  • Beat soft butter and sugar in a large bowl until light and fluffy, about 4-5 minutes. Add vanilla extract and beat again for about 1 minute.
    140 g/ 5 oz butter + 130 g/ 4 ½ oz/ ⅔ cup sugar + 1 teaspoon vanilla extract
  • Add the eggs one at a time, beating each egg for about 1 minute before adding the next one. Mix in the yogurt.
    3 eggs; 100 g/ 3 ½ oz/ scant ½ cup yogurt
  • Dry ingredients: Mix the flour, baking powder, ground ginger, and a pinch of salt in another bowl. Stir them shortly on low speed into the batter.
    200 g/ 7 oz/ 1 ⅔ cup + 1 teaspoon baking powder + 1 teaspoon ground ginger + ⅛ teaspoon salt
  • Fold in the chopped rhubarb and ginger. Save a few rhubarb pieces and place them on top of the batter.
  • Bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
  • Rest the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Sprinkle with icing sugar before serving.
    1 teaspoon icing sugar

Notes

  1. Rhubarb leaves are poisonous; discard them!
  2. Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
  3. Ensure that the butter, eggs, and yogurt are at room temperature.
  4. It’s preferable to use unsalted butter in baking. However, if you use salted butter, leave out the salt in the recipe.

Nutrition

Serving: 1slice | Calories: 226kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 83mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg