My Rhubarb and Ginger Drizzle Cake is the perfect tea time treat, Mother’s Day indulgence, or dinner party dessert. If you love the flavours of spring, you will love this cake!
Soaked with a sweet tart pink syrup and drizzled with pink glaze, my Rhubarb and Ginger Drizzle Cake is delicious on its own, but I also like to serve it with a spoonful of rhubarb compote and/or a scoop of ice cream. I often choose strawberry ice cream as it’s a matching pink and looks really pretty.
Whether you are looking for an easy but special loaf cake to make for friends, a cut and come again cake to keep under you favourite cake dome in the kitchen, or a cake that you can dress up for the most elegant dinner party, my Rhubarb and Ginger Cake is definitely it.
An Easy Cake You Can Make with A Wooden Spoon
A beautiful twist on a traditional Lemon Drizzle Cake, this cake is made with yogurt for a moist texture and tangy flavour. You simply sift together the dry ingredients in one bowl and blend together the sugar and wet ingredients in another. Then you add the dry ingredients to the wet ingredients in a couple of additions, mix and bake.
Homemade Rhubarb Compote and Syrup
You do need to cook some rhubarb to make the compote and syrup, but it really is very little effort for a great deal of reward. The syrup is created when you cook the rhubarb to make the compote, and it’s this syrup that makes the drizzle part of this Rhubarb and Ginger Drizzle Cake.
What If I Can’t Get Rhubarb Yogurt?
You can use Strawberry and Rhubarb Yogurt if you prefer, or vanilla yogurt if Rhubarb yogurts are not available. The rhubarb syrup will help bump up the flavour in the latter case, and if you can find rhubarb flavouring to use instead of vanilla that will help too.
Can I Use Frozen Rhubarb to Make the Compote and Syrup?
Definitely! Because the frozen rhubarb will give off more water, you may want to use a bit less orange juice when cooking it, but it should be fine.
What Can I Do With Leftover Rhubarb Compote?
Stir leftover rhubarb compote into yogurt or porridge or use it to top ice cream.
How Can I Serve Rhubarb and Ginger Drizzle Cake?
You can simply slice this cake and serve it all by itself. It will keep, covered at room temperature, for two or three days.
You can also serve Rhubarb and Ginger Cake with some of the rhubarb compote and drizzle with cream. However, I’m not a huge fan of cream so I like to serve the cake (with or without compote) with strawberry ice cream.
If you do have leftover cake after 3 days (something that rarely happens round here!), you can use it to make a wonderful trifle.
Whatever way you decide to serve this versatile treat, my Rhubarb and Ginger Drizzle Cake is a lovely taste of spring all year round!
Rhubarb and Ginger Drizzle Cake – Printable Recipe
- For the cake:
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 cup rhubarb yogurt
- ¾ cup white sugar
- 3 large eggs
- 1 teaspoon rhubarb flavouring (or use vanilla if rhubarb is not available)
- ½ cup mild olive oil
- For the rhubarb compote/drizzle:
- 500 grams rhubarb (just over a pound, about 6 large stalks), cut in small pieces
- ½ cup white sugar
- the zest and juice of 2 oranges
- For the glaze:
- 1 cup icing sugar (confectioner's sugar)
- 3 tablespoons rhubarb syrup
- water as needed
- Preheat the oven to 350 degrees Farenheit (175 degrees Celcius or 170 degrees Celcius for fan ovens).
- Grease a 2 pound loaf pan well (approximate dimensions are 8 x 4 x 2 inches).
- Sift the flour, baking powder, salt and ginger into a medium bowl,. Set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, rhubarb flavouring or vanilla and the olive oil until well mixed.
- Add the dry ingredients to the wet ingredients in three additions, whisking between additions. Whisk the batter until smooth and well combined.
- Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a cake tester inserted in the centre of the loaf comes out clean.
- Meanwhile, prepare rhubarb compote.
- Put the cut up rhubarb, sugar, orange juice and zest into a saucepan.
- Bring to the boil, stirring frequently.
- Turn back the heat and simmer for about 8 minutes or until the rhubarb is soft but not falling to pieces, stirring occasionally.
- Remove from the heat and carefully pour into a pyrex bowl to cool a bit.
- Strain the compote so that you have the syrupy juices separate from the rhubarb. You will be using this syrup to drizzle over the cake.
- When the loaf cake has finished baking, remove the loaf pan from the oven to a heat safe surface.
- Carefully poke the top of the loaf cake with a skewer so that there are several small holes all through it.
- Drizzle about 10 tablespoons of the syrup over the cake. Leave the cake in the loaf pan to cool completely.
- Reserve the remaining syrup for the glaze.
- Store the cooled rhubarb compote in the fridge.
- When the cake has cooled completely, you can remove it from the loaf pan and glaze it.
- To make the glaze, stir 2 to 3 tablespoons of rhubarb syrup into the icing sugar, adding a bit of water if you need more liquid, until you get a drizzle-able glaze.
- Drizzle the glaze over the loaf cake and allow to set before cutting and serving.