Rhubarb and ginger loaf recipe

(1393 ratings)

Spicy ginger and sticky rhubarb were made to be together in this gorgeous buttery cake. The perfect thing to have with a cup of tea. Get the recipe here:

(Image credit: TI Media)
  • healthy
Preparation Time15 mins
Cooking Time55 mins
Total Time1 hours 10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories346 Kcal17%
Sugar19.7 g22%
Fat17.6 g25%
Saturated Fat10.3 g52%
Salt0.7 gRow 4 - Cell 2
Protein5.9 g12%
Carbohydrates41.0 g16%
Salt0.7 gRow 7 - Cell 2

This rhubarb and ginger loaf is a real must-make if you love refreshing, spicy and fruity flavours. 

Rhubarb and ginger loaf cake is the perfect summer treat. Both comforting and fresh in one bite, it encapsulates the true flavours of the warmer months. While we’ve kept our recipe for rhubarb and ginger loaf cake simple, with just a dusting of icing sugar to finish it off, there’s no reason why you could add buttercream instead to really round out this cake into something special. Also, try out other spices with the ginger if you’re feeling adventurous. Cardamom, cinnamon and caraway would also work well.  


  • 250g self-raising flour
  • 1tsp ground ginger
  • Pinch of salt
  • 150g butter, softened
  • 150g caster sugar
  • 3 medium eggs
  • 300g rhubarb, trimmed and cut into 2-3cm slices
  • Icing sugar, for dusting

You will also need:

  • 1kg loaf tin, buttered and lined with a strip of baking parchment




  1. Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
  2. Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
  3. Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
  4. Dust the cake with icing sugar just before serving, either warm or at room temperature.

Tips for making:

Don’t worry if the mixture seems thick before the rhubarb is added, it’s supposed to be this way as rhubarb releases a lot of moisture during the cooking process. 

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Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.