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rhubarb and ginger cake by larderlove

Rhubarb and Ginger Cake

Karon Grieve
This simple rhubarb and ginger cake is special enough to serve as a party dessert. It's spring time on a plate
4.24 from 13 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course baking
Cuisine British
Servings 8 people
Calories 465 kcal

Ingredients
 

  • 350 g rhubarb chopped into 2cm pieces
  • 1 tsp ginger grated or 1 tsp ground ginger
  • 1 vanilla pod split and seeds stripped out or 1 tsp vanilla extract
  • 6 tbsp sugar
  • 1 orange zest juice and pulp
  • 2 tbsp rhubarb and ginger gin optional

Cake Base

  • 115 g unsalted butter
  • 115 g caster sugar
  • 2 medium eggs
  • 115 g self raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tbsp Greek yogurt or plain yogurt

Frosting

  • 80 g cream cheese
  • 30 g unsalted butter softened
  • 225 g icing sugar
Metric - US Customary

Instructions
 

  • Preheat oven to 180C and grease two baking tins (I used 16cm tins but 17 is fine)
  • Place the rhubarb and all other ingredients for the filling in a small pan and bring to the boil
  • Lower the heat and simmer for 20 minutes or untill everything is pulpy, allow to cool
  • Remove the vanilla pod and wash and dry and pop it in a jar of sugar to get vanilla sugar or to use again
  • Whazz the mixture in a mini food processor or with a hand blender till smooth

Frosting

  • Beat together all the ingredients till you have a firmish paste
  • Spoon out 2 tbsp of this and mix it with 2 tbsp of the cake filling

The Cake

  • Beat the butter and sugar till light and fluffy
  • Add the eggs and beat again
  • Sift in the flour, ginger and baking powder and fold into the mixture till everything is completely combined
  • Add the Greek yogurt and stir carefully into the mixture
  • Spoon into the prepared baking tins and bake for approximately 25 minutes till golden and a skewer comes out clean from the centre
  • Remove cakes from oven and cool for 5 minutes before removing from tins and cooling completley on a wire rack

Assembling

  • Spread the mix of frosting and filling on to the bottom cake first
  • Spread the plain frosting on the top of the other cake. It is easier to do this when the cake hasn't been assembled
  • Spoon on all the rhubarb puree on to the base cake so that is all oozes over the sides when you place the other iced cake on top. Reserve a couple of spoonfuls and drizzle this on top of the frosting to finish off your masterpiece

Notes

This is a moist cake so will keep for a few days in a cake tin.
You can freeze the cake bases well wrapped for up to 3 months.

Nutrition

Calories: 465kcalCarbohydrates: 68gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 107mgPotassium: 216mgFiber: 2gSugar: 55gVitamin A: 729IUVitamin C: 12mgCalcium: 99mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove