Rhubarb and Ginger Cake

5 from 2 votes

Easy rhubarb and ginger cake, sweet and tangy with hidden crystalized ginger pieces to increase the pleasure.

Prep Time30

Cook Time1

Course: Cakes

Cuisine: British, English

Servings: slices

Calories: 226kcal

Author: Adina

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.
9 oz rhubarb
Ginger: Chop the crystallized ginger into tiny pieces and set them aside.
⅓ cup 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.
½ cup + 1 ½ tablespoon unsalted butter + ⅔ cup granulated sugar + 1 teaspoon pure 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 + scant ½ cup Greek-style 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.
⅔ cup flour + 1 teaspoon baking powder + 1 teaspoon ground ginger + ⅛ teaspoon fine sea 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 confectioner's sugar

Rhubarb leaves are poisonous; discard them!
Measure the ingredients using a digital kitchen scale when baking; it guarantees the best results.
Room temperature: Ensure that the butter, eggs, and yogurt are at room temperature.
Butter: It’s preferable to use unsalted butter in baking. However, if you use salted butter, leave out the salt in the recipe.