This Rhubarb and Ginger Loaf Cake is a lovely blend of sweet and tangy flavors. The rhubarb gives it a fruity twist, while the ginger adds a warm kick—perfect for cozy days!
Honestly, it smells amazing while baking. Sometimes, I just stand by the oven and pretend I’m a chef on a cooking show. 🍰 Enjoy a slice with tea or coffee; you won’t regret it!
Key Ingredients & Substitutions
Rhubarb: This bright pink vegetable adds a tangy flavor to the cake. If fresh rhubarb isn’t available, you can use frozen rhubarb; just make sure to thaw and drain a bit before using. For a different fruit twist, consider using tart apples or cranberries.
Fresh Ginger: Grated ginger brings a warm spice to the loaf. If you don’t have fresh ginger, ground ginger can be a substitute. Use half the amount since it’s more concentrated. I personally love the fresh taste of ginger, so I always opt for fresh when I can!
Butter: Unsalted butter is best for controlling the salt in the recipe. If you prefer a dairy-free option, use coconut oil or a vegan butter substitute. Just keep in mind this might slightly change the texture of the cake.
Yogurt or Buttermilk: Both add moisture and help keep the cake tender. If you don’t have these on hand, you can use milk with a splash of vinegar or lemon juice to create a similar tang and texture.
How Do I Get the Perfect Cake Texture?
The texture of your loaf cake is key, and a few simple techniques help ensure it turns out right. Firstly, creaming the butter and sugar well is crucial; aim for light and fluffy to incorporate air. Don’t overmix once you add flour, as this can make the cake dense.
- Mix the dry ingredients separately before combining with wet ingredients to ensure even distribution.
- When folding in the rhubarb and ginger, do it gently so that you don’t deflate the batter.
- Check doneness by inserting a toothpick. If it comes out clean, that’s your cue to take it out!
How to Make Rhubarb and Ginger Loaf Cake?
Ingredients You’ll Need:
For the Cake:
- 250g rhubarb, chopped into small pieces
- 100g fresh ginger, grated
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 large eggs
- 250g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 75g yogurt or buttermilk
- Optional: additional rhubarb for topping
How Much Time Will You Need?
This delightful rhubarb and ginger loaf cake will take about 20 minutes to prepare and 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes in the tin before transferring it to a wire rack. All in all, plan for about 1.5 hours from start to delicious finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 180°C (350°F). While the oven heats up, grease and line a loaf tin with parchment paper. This will help prevent the cake from sticking later on!
2. Cook the Rhubarb:
In a small saucepan, place the chopped rhubarb with a little water. Cook it over medium heat for about 3-4 minutes, just until the rhubarb is soft but not mushy. Once done, set it aside to cool a bit.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and golden caster sugar. Use a mixer or a good old-fashioned whisk to make it light and fluffy. This will take a few minutes, so be patient!
4. Add the Eggs:
Crack the eggs into the bowl one at a time, mixing well after each addition. Make sure everything is combined nicely before moving on to the next step!
5. Mix the Dry Ingredients:
In another bowl, whisk together the plain flour, baking powder, ground ginger, ground cinnamon, and salt. This blend of dry ingredients will add lovely spice to your cake.
6. Combine Everything Together:
Gradually add the dry ingredients to the butter mixture. Alternate this with the yogurt or buttermilk. Mix gently until everything is just combined—don’t overmix!
7. Add the Rhubarb and Ginger:
Now it’s time to fold in the cooked rhubarb and the grated fresh ginger. Use a spatula to gently mix it in, so the fruit and ginger are evenly distributed throughout the batter.
8. Pour and Decorate:
Pour your batter into the lined loaf tin, smoothing the top with a spatula. If you’d like, arrange some extra rhubarb on top for a pretty decoration!
9. Bake the Cake:
Place the loaf tin in the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your cake is ready!
10. Cool the Cake:
Once baked, take the cake out and let it cool in the tin for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
11. Serve and Enjoy!
Slice your delicious loaf cake and serve it plain or with a dollop of whipped cream or yogurt, if you wish. Enjoy the delightful blend of rhubarb and ginger in every bite!
Can I Substitute Rhubarb with Another Fruit?
Yes, while rhubarb is unique in flavor and tartness, you can use tart fruits like cranberries or sour cherries as substitutes. Just be sure to adjust the sugar in your recipe based on the sweetness of the substitute fruit.
What If I Don’t Have Yogurt or Buttermilk?
No worries! You can easily make a substitute. For 75g of buttermilk, combine 75g of regular milk with 1 tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes. This will mimic the acidity and thickness of buttermilk. You can also use regular milk or even sour cream if you have that on hand, but adjust the moisture accordingly.
How Should I Store Leftover Cake?
Store leftover rhubarb ginger loaf cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To keep it fresh, you can also freeze slices wrapped in plastic wrap and then aluminum foil for up to 3 months.
Can I Use Ground Ginger Instead of Fresh Ginger?
Absolutely! You can use ground ginger as a substitute for fresh ginger, although the flavor will be milder. For this recipe, replace the 100g of fresh ginger with about 2 tablespoons of ground ginger, adjusting to taste if preferred. Keep in mind that fresh ginger adds moisture and a bit of texture, which you’ll miss out on.
