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 I needed to make a birthday cake. 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 are a real winner.
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. And do please rate the recipe. Have you any top tips? 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. And don’t forget to SUBSCRIBE to my weekly newsletter.
If you’d like more bundt cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Rhubarb Bundt Cake. PIN IT.
Rhubarb and Ginger 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 plain white)
- 75 g ground almonds
- scant 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 3 large eggs
- 1 organic orange – zest & juice
- 1 tbsp natural yoghurt
- 2 sticks rhubarb – chopped fairly small about 200g
- 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 prepared tin. Bake at 180℃ (350℉, Gas 4) 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
Nutrition
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.
It was a disaster! Half fell out of the pan and the top stuck like glue. It also had a very greasy texture. Maybe I did something wrong, but I followed the directions – it seemed like there was not enough flour to hold it together. The whole thing ended up in the bin.
Oh no Marion, I’m so sorry. Baking disasters are such a disappointment. What sort of bundt mould did you use? I use a silicone one which turns out cakes really well. I just give it a light spritz with oil first. Bundt tins are much trickier. Do make sure you leave the cake at least ten minutes before you turn it out so it has a chance to firm up.
I’ve checked the recipe for quantities and it all seems correct. The flour and ground almonds together should be enough. It certainly shouldn’t have a greasy texture. Did you cream the butter and sugar together properly?
This looks gorgeous and sounds delicious. Rhubarb, orange and ginger together, heaven!
Thanks for the recipe, I shall try this one!
Good 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.
What a lovely combination with the seasonal rhubarb, ginger and orange. I love Bundt cakes and this is so different to usual recipes.
Thanks Ness. I think next time I would put more rhubarb in, but other than that, it was a really good cake.
I 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.
Thanks Corina, I used to dislike rhubarb as a child. Now I can’t understand why.
What 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?!
Thanks 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 😉
What a pretty cake. I love the idea of rhubarb in a cake, gorgeous
Thank you Alison, rhubarb works fabulously well in cakes.
I 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.
Thanks 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.
I have yet to try Rhubarb or Bundt cake so would love to test this one out.
Don’t let the year go by without this changing Bintu, especially a rhubarb cake which is one of the very best.
This looks and sounds absolutely delicious 🙂
Thank you Nicola, it wasn’t half bad 😉
What a gorgeous looking cake and a great idea – I really have a taste for rhubarb at the moment.
I know what you mean Laura. Luckily it’s the season for it – hooray.
Thats a beautiful first photo, and a beautifully delicious looking cake. I really don’t use rhubarb enough
Thanks Katie. I only had my phone on my, so that was an Instagram photo 🙂
how gorgeous… I love the icing wedged into the grooves… beautiful!
Thanks Dom – done with great artistry of course ‘-)
Delicious! I go crazy for rhubarb!
Do you ever manage to catch any on your travels Rachel?
Anything with rhubarb in the recipe has my vote. It looks delicious.
I’m with you on that one Anita-Clare – thank you.
Mmmmm this looks delicious. Rhubarb an ginger is one of my all time favourite flavour combinations. I want!
Thanks Emma, it’s a good one alright 🙂
What 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!
Thanks Elizabeth – long may the rhubarb season continue 🙂
What a great looking bundt cake and rhubarb with ginger is such a great combo! 🙂
Thanks Margot, it’s a classic combination, but such a good one.
This is wonderful Choclette. I am not that familiar with rhubarb but I love its taste. Very nice with yogurt and almonds too!
No 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.