slice of cake with pink icing ona a white plate

Rhubarb and Ginger cake

Volunteer Christina shares a seasonal recipe using rhubarb.

In a previous blog I shared my rhubarb crumble recipe which is an old favourite. This time I’m sharing a new recipe I have adapted for a rhubarb and ginger cake which went down well at the gardens Big Lunch/Volunteers week thank you event. So here we go…..



  • 350g of stewed rhubarb (cooled)
  • 250g plain flour
  • 1 1/2 tsp Bicarbonate of soda
  • 1 1/2 tsp ground ginger
  • 200g caster sugar
  • 75g soft brown sugar
  • 2 medium eggs
  • 125 ml vegetable/sunflower oil


  • 75 g butter, room temperature
  • 100g icing sugar
  • 1 tsp vanilla extract


Heat oven to 180c/fan160/gas mark4.

Prepare 20cm square cake tin by greasing and lining with greaseproof paper. Use the butter wrapper or spare piece of the greaseproof paper to grease the tin its much less messy!!

At this point I find it helpful to collect all my ingredients and equipment together so not diving into cupboards while mixing. You will need two bowls, a wee measuring jug for vegetable oil, selection of spoons for measuring and mixing, and set of scales.

Take 50g rhubarb out and save to make icing.

Mix flour bicarb and ginger in a bowl. In a separate bowl put the sugars, eggs, oil and rhubarb, beat together. Slowly add dry ingredients beating to combine.

Spoon the mixture into your baking tin and place in oven for 40-45 minutes. Check after 30 as may need to put foil over if top browning too quickly. Check cake cooked in middle by sharp knife into centre if comes out wet return cake to oven.

Cool cake in tin for 10 minutes before placing on tray to cool completely.

To make icing, beat butter, sieved icing sugar and vanilla extract until smooth. It takes a bit of doing so if you have electric beater you may wish to use it though can be done by hand, its your workout for the day!!!! Add the remaining rhubarb gradually, it may look as if split but you can add more icing sugar. Chill in fridge until thickened and then spread on cooled cake.

Cut cake to required sized pieces and enjoy!!

Alternatively keep icing in a tub in the fridge and only spread on a section of the cake as you plan to eat it. The plain cake will keep in airtight container and is easier to store/transport.

PS if you happen to make too much icing it tastes good on scone or between a couple of digestive biscuits the possibilities are endless as its both butter and jam!!!

photos and words by Christina Howie

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