Rhubarb Bundt Cake with Ginger Glaze
It was a friend’s birthday a couple of weeks ago and we had been invited over for 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.
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 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.
This may not be a particularly brightly coloured cake, but it is 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.
- 180g unsalted butter
- 200g golden caster sugar (I used cardamom sugar as the flavour works well with fruit)
- 175g flour (I used half wholemeal, half white)
- 75g 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
- 50g icing sugar
- 1 tsp ground ginger
- 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.
- The cake cuts into 8 large slices or 16 moderate ones.
Other rhubarb cake recipes you might like
- Rhubarb and rose polenta cake
- Rhubarb and custard cake
- Rhubarb fairy cakes with edible flowers
- Rhubarb and saffron yogurt cake
- Rhubarb and rose honey cakes
- Rhubarb vanilla buttermilk cake
- Matcha chocolate and rhubarb marble cake
- Rhubarb and vanilla tea cake
- Rhubarb and orange chocolate cake
- Rhubarb mango and white chocolate cake
- Rhubarb and white chocolate muffins
- Rhubarb custard sandwich cake
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Alida
5th May 2015
This 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
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.
Margot @ Coffee & Vanilla
5th May 2015
What a great looking bundt cake and rhubarb with ginger is such a great combo! 🙂
Choclette
5th May 2015
Thanks Margot, it’s a classic combination, but such a good one.
Elizabeth
5th May 2015
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!
Choclette
5th May 2015
Thanks Elizabeth – long may the rhubarb season continue 🙂
Emma @ Supper in the Suburbs
5th May 2015
Mmmmm this looks delicious. Rhubarb an ginger is one of my all time favourite flavour combinations. I want!
Choclette
5th May 2015
Thanks Emma, it’s a good one alright 🙂
Anita-Clare Field
5th May 2015
Anything with rhubarb in the recipe has my vote. It looks delicious.
Choclette
5th May 2015
I’m with you on that one Anita-Clare – thank you.
Rachel
5th May 2015
Delicious! I go crazy for rhubarb!
Choclette
5th May 2015
Do you ever manage to catch any on your travels Rachel?
Dom
5th May 2015
how gorgeous… I love the icing wedged into the grooves… beautiful!
Choclette
5th May 2015
Thanks Dom – done with great artistry of course ‘-)
Katie
5th May 2015
Thats a beautiful first photo, and a beautifully delicious looking cake. I really don’t use rhubarb enough
Choclette
5th May 2015
Thanks Katie. I only had my phone on my, so that was an Instagram photo 🙂
Laura @ KneadWhine
5th May 2015
What a gorgeous looking cake and a great idea – I really have a taste for rhubarb at the moment.
Choclette
5th May 2015
I know what you mean Laura. Luckily it’s the season for it – hooray.
Nicola
6th May 2015
This looks and sounds absolutely delicious 🙂
Choclette
8th May 2015
Thank you Nicola, it wasn’t half bad 😉
Bintu @ Recipes From A Pantry
6th May 2015
I have yet to try Rhubarb or Bundt cake so would love to test this one out.
Choclette
6th May 2015
Don’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
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.
Choclette
8th May 2015
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.
Alison
6th May 2015
What a pretty cake. I love the idea of rhubarb in a cake, gorgeous
Choclette
8th May 2015
Thank you Alison, rhubarb works fabulously well in cakes.
Kate - gluten free alchemist
7th May 2015
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?!
Choclette
8th May 2015
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 😉
Corina
20th May 2015
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.
Choclette
25th May 2015
Thanks Corina, I used to dislike rhubarb as a child. Now I can’t understand why.
Ness
28th May 2015
What 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
Thanks 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
This looks gorgeous and sounds delicious. Rhubarb, orange and ginger together, heaven!
Thanks for the recipe, I shall try this one!
Choclette
16th June 2015
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.