Rhubarb And Ginger Loaf Cake Recipes

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GINGER AND RHUBARB LOAF CAKE RECIPE



Ginger and Rhubarb Loaf Cake Recipe image

This ginger and rhubarb loaf cake is absolutely delicious. Full of flavour, light and moist, it's a bake everyone will enjoy.

Provided by Donna Wishart

Categories     Afternoon Tea     Dessert

Number Of Ingredients 6

180 g unsalted butter at room temperature
180 g caster sugar
3 eggs
160 g self raising flour
150 g rhubarb (cut into small pieces)
100 g glace ginger

Steps:

  • Preheat oven at 160C/300F/Gas 2
  • Cream together the butter and caster sugar in a mixing bowl
  • Add the rest of the ingredients and mix well
  • Pour the batter mixture into a lined/greased loaf tin and bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

RHUBARB AND GINGER LOAF CAKE



Rhubarb and ginger loaf cake image

An easy to make loaf cake with warming ginger notes and delicious tangy pieces of rhubarb

Provided by Jacqueline Bellefontaine

Categories     afternoon tea     Cake

Time 1h15m

Number Of Ingredients 9

200 g (7oz) rhubarb (trimmed weight)
1 -2 ball stem ginger (finely chopped)
175 g (6oz) butter (softened)
175 g (6oz) golden caster sugar
3 large eggs
200 g (7oz) self-raising flour
1 tsp ground ginger
2 tbsp milk
demerara sugar (to sprinkle)

Steps:

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
  • Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
  • Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
  • Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
  • Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
  • Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
  • Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
  • Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.

Nutrition Facts : Calories 330 kcal, ServingSize 1 serving

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