Rhubarb, Ginger and White Chocolate Cake

When my wife and two of her friends had a girls’ weekend away in Harrogate (Yes, including the mandatory visit to Betty’s) they came back via Wakefield which, being part of the famous Yorkshire Rhubarb Triangle, was hosting the annual Rhubarb Festival. So, when I was presented with a 1kg bag of the lovely pink stuff here’s what I came up with: two tasty, moist and fruity loaves packed with complimentary tastes and textures.

Makes: One loaf of 10 – 12 slices

Time: About 30 min prep. Up to 80 min baking + 5 – 10 min decorating

Level: Easy

Need: A 1kg/2lb loaf tin, buttered and lined with baking parchment. (If possible have the parchment higher than the sides of the tin to aid removal of the baked cake and also in case the mixture rises a lot.)

Ingredients for one loaf

  • 250g/9oz self-raising flour (If using GF flour add 1 tsp xanthan gum powder)
  • 1tsp ground ginger
  • Pinch of salt
  • ½ tsp baking powder
  • 150g/5½oz  butter, softened
  • 150g/5½oz caster sugar
  • 3 medium eggs
  • 250g/9oz rhubarb, trimmed and cut into 2-3cm slices*
  • 60g/2oz stem ginger, chopped + about 10 slices to decorate
  • 115g/4oz white chocolate, chopped
  • Icing sugar, for dusting

* If your rhubarb is very tart sit it in a bowl with 2 – 3 Tbsp sugar 20 minutes before using it.


1.  Turn the oven to reach 180°C / fan 160 / 356°F / Gas Mark 4.

2. Sift the flour, ginger, salt and baking powder into a bowl. Mix together then add the butter, sugar and eggs. Beat to give a smooth, thick mixture.

3. Stir in the rhubarb, stem ginger and white chocolate. Spoon the mixture into the loaf tin and level the surface.

4. Bake the cake in the centre of the oven for 75-80 minutes*, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.

* There’s a lot of moisture in rhubarb, hence the long bake time, but rhubarb and ovens vary, so check after an hour.

5. Remove the cake from the oven and leave it to cool for at least 12-15 minutes then transfer it to a wire rack.

6. Dust the cake with icing sugar just before serving, An optional extra is to place a line of stem ginger slices on top.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Coffee and Almond Crunch Cake

Chocolate and Orange Marbled Loaf Cake

Rolo Caramel Cheesecake

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To learn more about the Yorkshire Rhubarb Triangle click this link.

Happy Baking