This Rhubarb and Ginger Loaf Cake is a sweet treat with a twist! The tangy rhubarb combined with spicy ginger makes it so tasty and unique. Each slice is soft, moist, and perfect with a cup of tea.
I can’t help but smile when I have a slice—it’s just that good! Honestly, the ginger gives it a little kick that makes it fun. Enjoy sharing it, but good luck keeping your slices to yourself! 😄
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a nice tartness to this cake. If you can’t find fresh rhubarb, frozen rhubarb works too! Just make sure it’s thawed and drained of excess moisture, or you can substitute with apples for a sweeter flavor.
Ginger: Fresh ginger gives a warm, spicy kick, but ground ginger is a good alternative. If you want a milder taste, start with less ground ginger since it can be stronger in flavor than fresh.
Sour Cream: Sour cream keeps the loaf moist and adds a slight tang. Greek yogurt or buttermilk can be good substitutes if sour cream isn’t available. They will both help in keeping your loaf cake tender.
Butter: Unsalted butter is preferred so you can control the salt level in your cake. You can replace it with margarine or a dairy-free alternative if you’re looking for a lighter or vegan option.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is a key step that makes your cake light and fluffy. Start with softened butter at room temperature for the best results. Here’s how to do it:
- In a mixing bowl, combine the softened butter with granulated sugar.
- Using a hand mixer or stand mixer, beat the mixture on medium speed for about 3-5 minutes until it’s light and fluffy. You should see a noticeable color change.
- Scrape the sides of the bowl occasionally to make sure everything is evenly mixed.
Don’t rush this step! Properly creamed butter and sugar add air, making your cake rise beautifully during baking.
How to Make Rhubarb and Ginger Loaf Cake?
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup rhubarb, diced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
For Topping:
- 1/4 cup brown sugar
- Additional rhubarb slices, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 50-60 minutes to bake. After baking, allow the cake to cool for another 10 minutes before transferring it to a wire rack to cool completely. In total, you’re looking at about 1 hour and 25 minutes before you can savor the cake.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grab a standard loaf pan and give it a good greasing with butter or cooking spray to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will give your cake structure and a lovely rise. Set it aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Using a mixer, cream them together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is key for a tender cake!
4. Add Eggs and Wet Ingredients:
One by one, add the eggs to the butter-sugar mixture, mixing well after each addition. Once all the eggs are in, stir in the vanilla extract and sour cream until it’s all combined. You’ll have a rich, creamy base!
5. Combine Wet and Dry Ingredients:
Now, slowly add your flour mixture to the wet ingredients. Mix gently until just combined; be careful not to overmix, as that can make your cake tough.
6. Fold in Rhubarb and Ginger:
With a spatula, gently fold in the diced rhubarb and grated ginger, making sure they are evenly distributed throughout the batter. This is where the cake gets its delightful flavor!
7. Pour and Prepare for Baking:
Pour the cake batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the brown sugar over the top and feel free to arrange additional rhubarb slices for a beautiful finish.
8. Bake the Cake:
Pop the loaf pan into the preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Enjoy the wonderful aroma while it bakes!
9. Cool and Serve:
Once baked, let the cake cool in the pan for about 10 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely before slicing. Your lovely Rhubarb and Ginger Loaf Cake is now ready to enjoy!
Enjoy your delicious Rhubarb and Ginger Loaf Cake!
Can I Substitute Other Ingredients for the Flours?
Yes, you can use whole wheat flour or gluten-free all-purpose flour as substitutes for regular all-purpose flour. If using whole wheat flour, you might want to decrease the amount slightly (to about 1 1/3 cups) to avoid a dense texture. For gluten-free options, make sure to use a blend that contains xanthan gum for better structure.
How Can I Store Leftover Cake?
Store any leftover loaf cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it in the refrigerator overnight before serving.
Can I Use Frozen Rhubarb in This Recipe?
Absolutely! Just make sure to thaw the frozen rhubarb and drain any excess moisture before dicing and folding it into the batter. This will prevent the cake from becoming soggy. You can thaw it overnight in the fridge or place it in a colander under cold running water for a quicker option.
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain yogurt or buttermilk. If you prefer a dairy-free option, try using almond or coconut yogurt. Just keep in mind that using a thinner liquid like buttermilk may slightly alter the texture, so adjust the flour if necessary.
