Billington’s

Rhubarb and Ginger Loaf Cake
Tried and tested

Rhubarb and Ginger Loaf Cake

Recipe Submitted By: bakingmad

This Rhubarb and Ginger Loaf Cake is gorgeous, perfect for an afternoon tea treat.

Preparation Time 20 minutes
Baking Time 1 hour 10 minutes
Portions For 1 loaf or for 10 - 12
Skill Level Easy
Average Rating 0 stars
 

Rhubarb and Ginger Loaf Cake Ingredients

350 grams Rhubarb
200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
75 grams Plain Wholemeal Flour (Allinson) Plain Wholemeal Flour (Allinson)
150 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
0.50 tsp Baking Powder
1 pinch Salt
1 tbsp Ground Ginger
75 grams Butter
1 Happy Eggs Happy Eggs
200 ml Milk Milk
60 grams Ground Almonds
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This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Plain Wholemeal Flour (Allinson)
  • Golden Caster Sugar (Billington's)
  • Happy Eggs
  • Milk

How to make Rhubarb and Ginger Loaf Cake

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  1. Heat the oven to 180°C (160°C fan) 375°F, Gas 5. Wash the rhubarb, remove any fibrous skin and cut into 2 cm lengths. Sprinkle over 2 tbsp plain flour and toss to coat the rhubarb. method tip
  2. Sift the remaining plain flour into a large mixing bowl with the wholemeal flour, sugar, baking powder, salt and ginger. method tip
  3. Melt the butter in a pan, whisk in the egg and milk and stir into the flour mixture. Fold in the ground almonds and rhubarb and pour into a greased 900 g loaf tin.
  4. Bake for 60 - 70 minutes; the cake is cooked when a skewer comes out clean. Leave to rest in the tin for 10 minutes before turning out. method tip
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