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Rhubarb Spice Cake


Wonderfully moist and delicious Rhubarb Spice Cake. The flavor is very similar to an old fashioned gingerbread. Serve warm and enjoy!

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Rate this recipe 4/5 (2 Votes)


  • 5 ounces butter, softened, plus extra for greasing
  • 2.1 cups self-raising flour (300g)
  • 2 teaspoons mixed spice
  • 1 teaspoon ground ginger
  • 1/2 cup dark muscovado sugar (100g)
  • 2/3 cups golden syrup (250g)
  • 1 teaspoon bicarbonate of soda
  • 2 eggs, beaten
  • 3 cups rhubarb, cut into short lengths (300g)
  • Icing sugar, for dusting


Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Heat oven to 356°F (180°C) fan 160C/gas 4 and put the kettle on. Butter and line a deep 7.5-inch (20cm) square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 1 cup (200ml )boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.

Pour the mixture into the tin and bake for 50 to 60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 minutes, then turn out and cool on a wire rack. Dust with icing sugar.

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