I’m so excited to share one of my absolute favorite recipes with you: Rhubarb and Ginger Loaf Cake! This delightful treat holds a special place in my heart, primarily because every time I make it, I can’t help but be reminded of my grandma’s cozy kitchen, filled with the sweet and spicy scent of baking. I can still picture her calm demeanor, expertly grating ginger while I patiently waited (rather impatiently, if I’m being honest) for the cake to come out of the oven!
What I love most about this loaf cake is its beautiful balance of tangy rhubarb and spicy ginger. It’s like a burst of springtime in every bite! Whether it’s for a sunny brunch or just a delightful afternoon snack with my tea, this cake never fails to impress. Plus, how can you resist the idea of a warm loaf straight from the oven, beckoning you with its warmth?
What’s in Rhubarb and Ginger Loaf Cake?
If you’re anything like me, you love knowing what’s going into your food! Here’s a little breakdown of the key ingredients:
Rhubarb: This tart vegetable (yes, it’s a vegetable, not a fruit!) is the star of the show. I like to use fresh, locally sourced rhubarb whenever possible for that crisp taste. It adds a wonderful tang that contrasts beautifully with the sweetness of the cake.
Fresh Ginger: Ginger brings a warm, spicy kick that elevates the flavor of the cake. Freshly grated ginger works best; it has a vibrant flavor that you just can’t replicate with dried ginger.
All-Purpose Flour: The base of our loaf cake! I stick to a good quality all-purpose flour for the best texture.
Sugar: Granulated sugar sweetens the cake perfectly. I opt for organic sugar when possible for a more wholesome taste.
Baking Powder and Baking Soda: These leavening agents allow our cake to rise beautifully, making it light and fluffy.
Salt: Just a pinch! Salt enhances the sweetness and balances the flavors in the loaf.
Unsalted Butter: I always choose unsalted butter for baking, as this lets me control the salt content better. Plus, it gives a lovely rich flavor!
Eggs: They provide moisture and structure to the cake. I always go for large eggs!
Milk: This adds moisture and tenderness; I prefer whole milk for creaminess.
Vanilla Extract & Lemon Zest: These little boosts of flavor bring everything together, enhancing the overall taste of the cake in a magical way.
Is Rhubarb and Ginger Loaf Cake Good for You?
Let’s be real: we’re all about enjoying our treats here. While this loaf cake is definitely a dessert, it has some elements that can be considered healthful:
Rhubarb: Rich in vitamin C and a good source of fiber! Just remember, it can be tart, so the sugar balance is essential.
Ginger: Known for its anti-inflammatory properties, ginger can aid digestion and may even have antioxidant effects. Who knew a slice of cake could come with health benefits?
**One important note:** While this cake has some healthy ingredients, it’s still a dessert and should be enjoyed in moderation. Pairing a slice with some Greek yogurt can also up the nutrient quotient!
Ingredients:
– 200g rhubarb, chopped into small pieces, plus extra for topping
– 100g fresh ginger, grated
– 250g all-purpose flour
– 200g sugar (granulated)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 100g unsalted butter, softened
– 3 large eggs
– 100ml milk
– 1 tsp vanilla extract
– Zest of 1 lemon
*Serves: 8-10 slices*
How to Make Rhubarb and Ginger Loaf Cake?
Let’s get baking! Follow these simple steps, and you’ll have your kitchen smelling heavenly in no time:
1. Preheat your oven to 180°C (350°F) and grease and line a loaf tin with parchment paper. This makes for easy release later!
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk and set it aside.
3. In another bowl, cream the softened butter and sugar together until light and fluffy — about 3-5 minutes. You’re looking for a pale, airy mixture!
4. Add the eggs one at a time, mixing well after each addition. Don’t forget to toss in the vanilla extract and lemon zest; mix until well combined!
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients — it makes the mixing process simpler. Stop as soon as everything is just combined.
6. Gently fold in the chopped rhubarb and grated ginger until they’re evenly distributed. You want to see those gorgeous little chunks!
7. Pour the batter into the prepared loaf tin, smooth the top with a spatula, and arrange those extra rhubarb pieces on top for decoration. It’ll look lovely!
8. Pop it in your preheated oven and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. If your loaf starts to brown too much, you can tent it with foil.
9. Once baked, remove it from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
10. Serve slices of the loaf cake plain or with a dollop of whipped cream or yogurt if desired, and enjoy every morsel!
A Slice of Bonus Tips!
– If you want to switch it up, try substituting half of the rhubarb with diced apples or pears for a different flavor.
– Leftover loaf? Wrap it tightly in foil and store it in the fridge for a few days, or freeze for up to a month — if it lasts that long!
– Serve it warm with a drizzle of honey for an extra special treat.
There you have it, my friends! I hope you try making this Rhubarb and Ginger Loaf Cake soon! Let me know how it turns out or if you have any fun variations of your own. Happy baking!
