5 from 4 votes
Rhubarb and Ginger Cake
Easy rhubarb and ginger cake, sweet and tangy with hidden crystalized ginger pieces to increase the pleasure.
Prep Time
30 mins
Cook Time
1 hr
Servings:
12
slices
Calories:
226 kcal
Course:
Cake
Cuisine:
British
Ingredients
- 250 g rhubarb 9 oz, Notes 1, 2
- 50 g crystallized ginger 2 oz/ ⅓ cup when chopped
- 140 g butter room temperature) 5 oz/ ½ cup + 1 ½ tablespoon, Notes 3, 4, unsalted
- 130 g granulated sugar 4 ½ oz/ ⅔ cup
- 1 teaspoon vanilla extract pure
- 3 egg large
- 100 g yogurt full-fat, 3 ½ oz/ a little less than ½ cup, Greek-style
- 200 g flour 7 oz/ 1 ⅔ cup
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ⅛ teaspoon salt 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 rhubarb / 9 oz
- Ginger: Chop the crystallized ginger into tiny pieces and set them aside.50 g crystallized ginger / 2 oz
- 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 unsalted butter / 5 oz + 130 g granulated sugar / ⅔ cup + 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 + 100 g Greek-style yogurt / scant ½ cup
- 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 flour/ 1⅔ cup + 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 icing sugar
Cup of Yum
Notes
- Rhubarb leaves are poisonous; discard them!
- Measure the ingredients using a digital kitchen scale (the Amazon affiliate link opens in a new tab) 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.
Nutrition Information
Serving
1slice
Calories
226kcal
(11%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
67mg
(22%)
Sodium
83mg
(3%)
Potassium
110mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
380IU
(8%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 226
% Daily Value*
| Serving | 1slice | |
| Calories | 226kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 83mg | 3% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.