Sticky rhubarb & ginger cake

Sticky rhubarb & ginger cake

This easy cake is a happy marriage of a favourite pud and a teatime treat. Serve for lunch, then keep the rest for packed lunches, or enjoy with a coffee

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  • Serves10
  • CourseCake
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Pluscooling

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  • 150g unsalted butter, melted, plus extra for greasing
  • 125g plain flour
  • 100g wholemeal plain flour
  • tsp baking powder
  • 2 tsp ground ginger
  • 150g Tate + Lyle Light Muscovado Sugar
  • 2 British Blacktail Medium Free Range Eggs, beaten
  • 400g pack Cooks’ Ingredients Forced Rhubarb, thickly sliced
  • 2 pieces stem ginger, roughly chopped, plus 2 tbsp syrup from the ginger jar
  • Greek yogurt or vanilla ice cream, to serve


  1. Preheat the oven to 180ºC, gas mark 4. Butter, then line, a deep 20cm loose-bottomed cake tin. Sift the flours, baking powder and ground ginger into a mixing bowl, stir in the sugar and beat in the melted butter and beaten eggs until smooth. Spoon ½ the batter into the prepared tin and level the surface.

  2. Arrange the rhubarb on top, then dollop the remaining cake mixture over it, without spreading it out neatly this time. Scatter with the stem ginger. Cook for 50-60 minutes, until the cake is well risen and golden and a skewer emerges clean and dry from the centre.

  3. Remove the cake from the oven and brush the top with the ginger syrup. Cool in the tin on a rack for 10 minutes, then remove from the tin, transfer to a plate and serve warm, with Greek yogurt or vanilla ice cream. Allow any remaining cake to cool before freezing or storing in a cake tin.

Cook’s tip

It’s quicker to freeze and defrost individual portions than a large cake. Cut into 8 wedges, arrange on a parchment-lined baking sheet and freeze until firm. Move the slices to a lidded container and freeze. Defrost in a cool place.


Typical values per serving when made using specific products in recipe


1,242kJ/ 297kcals



Saturated Fat












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