Rhubarb Bundt Cake with a Hot Ginger Glaze
Ginger and orange are classic flavour pairings for rhubarb. This rhubarb bundt cake contains both. Rhubarb and orange are in the actual cake and ginger goes into the glaze which is drizzled over the top. The bundt looks really impressive, but it’s really quite an easy cake to make. It’s deliciously moist with a good crumb structure and it cuts well.
A couple of weeks ago, we were invited over to friends for a birthday lunch. This was to be followed by a walk from Respryn Bridge at Lanhydrock to Duchy Nurseries, so we could indulge in a cream tea. But first a cake was in order. A rhubarb bundt cake with a hot ginger glaze to be precise.
Rhubarb Bundt Cake with Hot Ginger Glaze
As it was a beautifully warm spring day, a light seasonal cake seemed appropriate. I had the first of my mother’s rhubarb raring to go and the last of my Spanish oranges. Rhubarb pairs particularly well with both orange and ginger I’ve found. In my pre Chocolate Log blog days, I used to make a rather gorgeous rhubarb and ginger cake, but it’s quite heavy on the flavouring and more of a cold day bake. Rather than use lots of ginger in the sponge, I thought a gingery glaze would do the trick instead.
I used the rest of the rhubarb to make these rhubarb and rose waffles, which were a real winner.
Magnolias were out everywhere in the Fowey Valley, but this yellow specimen was particularly magnificent. #CapturingCornwall
The birthday boy was delighted with his rhubarb bundt cake and we all had a slice after a hearty bowl of soup for lunch. It turned out just as I hoped and was lightly fruity without being stodgy. Bursts of tart rhubarb exploded on the tongue and the touch of hot spiciness from the ginger glaze made a welcome contrast. It set us up very nicely for our afternoon walk where spring flowers abounded. Magnolias are always splendid at this time of year in Cornwall but yellow ones are a little more unusual. We refuelled at the Duchy Nursery cafe where it was warm enough to sit outside and enjoy the picturesque views of Restormel Castle and the Fowey valley below. My kind of day.
Other rhubarb cake recipes you might like
- Rhubarb and rose polenta cake
- Rhubarb and custard cake
- Vanilla & rhubarb tea cake
- Rhubarb fairy cakes with edible flowers
- Rhubarb and rose honey cakes
- Matcha chocolate and rhubarb marble cake
- Rhubarb vanilla buttermilk cake
- Rhubarb and saffron yogurt cake
- Orange chocolate and rhubarb cake
- Rhubarb mango and white chocolate cake
- Rhubarb and white chocolate muffins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this rhubarb bundt cake, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Rhubarb Bundt Cake – The Recipe
Rhubarb Bundt Cake with Ginger Glaze
Ingredients
- 180 g unsalted butter
- 200 g golden caster sugar (I used cardamom sugar as the flavour works well with fruit)
- 175 g flour (I used half wholemeal, half white)
- 75 g ground almonds
- scant 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 3 large eggs
- 1 organic orange – zest & juice
- 1 tbsp natural yoghurt
- 2 sticks rhubarb (200g) - chopped fairly small
- 50 g icing sugar
- 1 tsp ground ginger
Instructions
- Cream butter and sugar together until light and fluffy.
- Grate in the orange zest and beat some more.
- Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
- Gently mix in the yoghurt and orange juice until just combined, then stir in the rhubarb.
- Spoon the batter into an oiled silicone bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix the icing sugar and ginger with just enough water to make a slightly runny icing. Drizzle over the cooled cake.
Notes
Linkies
This rhubarb bundt cake may not be a particularly brightly coloured cake, but it’s flecked with pink from the rhubarb and has a gingery coloured icing, so I am sending it to Love Cake over at JibberJabber UK, where the theme this month is Colour Me Pretty.
Alida
5th May 2015 at 10:59 amThis is wonderful Choclette. I am not that familiar with rhubarb but I love its taste. Very nice with yogurt and almonds too!
Choclette
5th May 2015 at 11:14 amNo Alida, rhubarb is not something I associate with Italy. You are right though, it is delicious with yoghurt and almonds. You should try it out in a cake.
Margot @ Coffee & Vanilla
5th May 2015 at 11:00 amWhat a great looking bundt cake and rhubarb with ginger is such a great combo! 🙂
Choclette
5th May 2015 at 11:15 amThanks Margot, it’s a classic combination, but such a good one.
Elizabeth
5th May 2015 at 11:16 amWhat a beautiful bake! I could quite happily tuck into this any time of the day! Love the ginger glaze idea too – pinned to try later!
Choclette
5th May 2015 at 11:59 amThanks Elizabeth – long may the rhubarb season continue 🙂
Emma @ Supper in the Suburbs
5th May 2015 at 1:21 pmMmmmm this looks delicious. Rhubarb an ginger is one of my all time favourite flavour combinations. I want!
Choclette
5th May 2015 at 2:01 pmThanks Emma, it’s a good one alright 🙂
Anita-Clare Field
5th May 2015 at 2:53 pmAnything with rhubarb in the recipe has my vote. It looks delicious.
Choclette
5th May 2015 at 4:07 pmI’m with you on that one Anita-Clare – thank you.
Rachel
5th May 2015 at 3:28 pmDelicious! I go crazy for rhubarb!
Choclette
5th May 2015 at 4:08 pmDo you ever manage to catch any on your travels Rachel?
Dom
5th May 2015 at 3:44 pmhow gorgeous… I love the icing wedged into the grooves… beautiful!
Choclette
5th May 2015 at 4:08 pmThanks Dom – done with great artistry of course ‘-)
Katie
5th May 2015 at 9:01 pmThats a beautiful first photo, and a beautifully delicious looking cake. I really don’t use rhubarb enough
Choclette
5th May 2015 at 9:26 pmThanks Katie. I only had my phone on my, so that was an Instagram photo 🙂
Laura @ KneadWhine
5th May 2015 at 9:15 pmWhat a gorgeous looking cake and a great idea – I really have a taste for rhubarb at the moment.
Choclette
5th May 2015 at 9:28 pmI know what you mean Laura. Luckily it’s the season for it – hooray.
Nicola
6th May 2015 at 8:25 amThis looks and sounds absolutely delicious 🙂
Choclette
8th May 2015 at 11:28 amThank you Nicola, it wasn’t half bad 😉
Bintu @ Recipes From A Pantry
6th May 2015 at 9:01 amI have yet to try Rhubarb or Bundt cake so would love to test this one out.
Choclette
6th May 2015 at 9:31 amDon’t let the year go by without this changing Bintu, especially a rhubarb cake which is one of the very best.
Vanesther - Bangers & Mash
6th May 2015 at 9:57 amI adore rhubarb in cakes and this looks a real stunner. Love the flavour combination with orange and ginger too – just perfect for a lovely spring day.
Choclette
8th May 2015 at 11:29 amThanks Vanesther. Strangely I wasn’t at all keen on rhubarb as a child, love it now. Of course it might have been a bit different if I’d had it in cake form.
Alison
6th May 2015 at 12:17 pmWhat a pretty cake. I love the idea of rhubarb in a cake, gorgeous
Choclette
8th May 2015 at 11:20 amThank you Alison, rhubarb works fabulously well in cakes.
Kate - gluten free alchemist
7th May 2015 at 9:12 pmWhat a gorgeously textured looking bundt! And the flavour combination sounds delicious. I love rhubarb with ginger and orange is definitely one of my favourites right now. I can see why this went down so well.
The magnolias are perfect right now aren’t they?!
Choclette
8th May 2015 at 11:23 amThanks Kate. I used to be a bit sniffy about rhubarb when I was young – can’t understand why now. The magnolias are all going over here now, but roses are starting to emerge, so it’s not all bad 😉
Corina
20th May 2015 at 11:38 amI love the idea of this cake with the rhubarb in and the ginger glaze. Rhubarb is one of my favourite flavours it’s just such a shame it’s only around for a short time.
Choclette
25th May 2015 at 11:41 amThanks Corina, I used to dislike rhubarb as a child. Now I can’t understand why.
Ness
28th May 2015 at 11:21 pmWhat a lovely combination with the seasonal rhubarb, ginger and orange. I love Bundt cakes and this is so different to usual recipes.
Choclette
29th May 2015 at 8:37 amThanks Ness. I think next time I would put more rhubarb in, but other than that, it was a really good cake.
Jean
16th June 2015 at 8:05 amThis looks gorgeous and sounds delicious. Rhubarb, orange and ginger together, heaven!
Thanks for the recipe, I shall try this one!
Choclette
16th June 2015 at 9:20 amGood to hear from you Jean. This cake was a really good one, but I think it could have done with a bit more rhubarb. You might want to bear that in mind if you do make it – depends how much you like rhubarb I guess.