This Easy Rhubarb and Ginger Loaf Cake is a tasty treat! It offers a lovely mix of tangy rhubarb and zesty ginger, making every bite a fruity delight. Perfect for a cozy afternoon snack!
Whenever I bake this cake, my kitchen smells heavenly. I love having a slice with a cup of tea. It’s just the right mix of sweet and tangy that makes it hard to resist! 🍰
Key Ingredients & Substitutions
Self-Raising Flour: This flour already has baking powder mixed in, making it great for easy baking. If you don’t have it, you can use all-purpose flour and add 1 1/2 tsp of baking powder for every cup of flour.
Granulated Sugar: While I love the sweetness of granulated sugar, you can use brown sugar for a bit of richness. Honey or maple syrup are other alternatives, but you would need to adjust the liquid in the recipe slightly.
Ground Ginger: Fresh grated ginger is my favorite choice for a brighter flavor. If fresh isn’t available, don’t worry; ground ginger works well, too! You can even use a mix of both for a nice kick.
Rhubarb: The star of the cake! If you can’t find rhubarb, tart apples or even cranberries can make a good replacement, although the texture will change a bit.
What’s the Best Way to Prepare Rhubarb for This Cake?
Preparing rhubarb is quite simple, but here’s how to get the best results:
- Start by washing the rhubarb stalks well to remove any dirt.
- Trim off both ends of the stalks, where the leaves were attached. Remember, the leaves are toxic and should not be eaten!
- Cut the stalks into pieces—about 5 cm (2 inches) works well for this recipe.
- If your rhubarb is very tart, sprinkle on a little sugar before adding it to the batter to balance the flavor.
By prepping your rhubarb this way, you’ll ensure it’s tasty and the perfect addition to your loaf cake!
Easy Rhubarb and Ginger Loaf Cake
Ingredients You’ll Need:
- 225g (1 3/4 cups) self-raising flour
- 140g (2/3 cup) granulated sugar
- 1 tsp baking powder
- 2 tsp ground ginger (or fresh grated ginger, about 2 tsp)
- 100g (7 tbsp) unsalted butter, softened
- 2 large eggs
- 120ml (1/2 cup) milk
- 200g rhubarb, trimmed and cut into 5 cm (2 inch) pieces
- 1 tsp vanilla extract (optional)
- Demerara sugar or coarse sugar for topping
How Much Time Will You Need?
This delightful cake takes about 15 minutes for preparation and 50-60 minutes for baking. Once baked, let it cool for about 10 minutes in the tin and then to room temperature on a rack. Total time including baking and cooling is approximately 1.5 hours.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 180°C (350°F). Grease a loaf tin (around 8×4 inches) with butter or cooking spray, and then line it with parchment paper. This helps with easy removal of the loaf after baking.
2. Prepare the Dry Ingredients:
In a large bowl, sift together the self-raising flour, baking powder, and ground ginger. This ensures there are no lumps and helps to aerate the flour, making your cake light and fluffy.
3. Cream Butter and Sugar:
In another bowl, use a mixer or your whisk to cream the softened butter and granulated sugar together until the mixture is pale and fluffy. This step is important as it incorporates air and gives the cake its lovely texture.
4. Add Eggs:
Beat the eggs one at a time into the creamed mixture, mixing well after each addition. This helps to maintain the airiness of the batter.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture alternately with the milk to the butter mixture, starting and ending with the flour mix. This means you’ll add a little flour, then some milk, and keep alternating until everything is combined. Mix gently until just combined to avoid overworking the batter.
6. Add Vanilla (If Using):
If you’d like, fold in the vanilla extract to add a lovely aroma and flavor to your cake.
7. Layer the Batter and Rhubarb:
Pour half of the batter into the prepared loaf tin, smoothing it out evenly. Next, scatter half of the cut rhubarb pieces on top of the batter. Then, pour the rest of the batter over the rhubarb. Arrange the remaining rhubarb pieces on top of the batter, pressing them down gently.
8. Add Crunchy Topping:
Sprinkle the top generously with demerara or coarse sugar. This will create a delightful crunchy topping as it bakes.
9. Bake:
Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean. The cake should be golden brown, and your kitchen will smell amazing!
10. Cool and Serve:
Once baked, allow the cake to cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice and serve it plain or with a dollop of cream or yogurt for an extra treat!
This moist, warmly spiced loaf cake beautifully showcases the tangy rhubarb, perfectly complemented by the ginger flavor. Enjoy your baking adventure!
Frequently Asked Questions (FAQ)
Can I Use Frozen Rhubarb for This Cake?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. Otherwise, your cake might become too moist.
How Can I Store Leftover Cake?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to a week, but it may dry out slightly. To maintain moisture, wrap it well!
Is It Possible to Make This Cake Vegan?
Sure! To make a vegan version, substitute the eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water per egg, let it sit for a few minutes to thicken) and use a plant-based butter and non-dairy milk. The texture may vary slightly, but it will still be delicious!
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to mix in other fruits like diced apples or berries for an added twist. Just make sure the total fruit amount doesn’t exceed the recipe’s requirements, or adjust the flour slightly to compensate for added moisture.
