Rhubarb and Ginger Drizzle Cake
Servings 1 loaf cake
My Rhubarb and Ginger Drizzle Cake is a deliciously indulgent tea time treat or elegant dessert full of sweet spring flavour.
Ingredients
- 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:
- 16 ounces rhubarb, leaves removed, cut in small pieces. That's about 6 large stalks. Discard any leaves as the leaves are poisonous.
- ½ cup white sugar
- the zest and juice of 2 oranges
- For the glaze:
- 1 cup icing sugar icing sugar is also known as confectioners sugar
- 3 tablespoons rhubarb syrup
- water as needed
Instructions
- 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.
- Reserve 3 tablespoons of syrup for the glaze.
- Drizzle about 10 tablespoons of the remaining syrup (or whatever is left, but not more than the 10 tablespoons) over the cake.
- Leave the cake in the loaf pan to cool completely.
- Store the cooled rhubarb compote in the fridge. You may want to serve it alongside the cake, or you may wish to use it for other purposes.
- 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.
Notes
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