Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Rhubarb Bundt Cake with a Hot Ginger Glaze

Rhubarb and Ginger Cake

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.

Yellow Magnolia

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

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Rhubarb Bundt Cake – The Recipe

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5 from 1 vote

Rhubarb Bundt Cake with Ginger Glaze

A deliciously moist cake with a good crumb structure which cuts well. Flavoured with tart rhubarb and orange and drizzled with a hot ginger glaze.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: bundt, cake, ginger, orange, rhubarb
Servings: 16
Author: Choclette


  • 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


  • 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.


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.


  1. Alida

    5th May 2015 at 10:59 am

    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 at 11:14 am

      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.

  2. Margot @ Coffee & Vanilla

    5th May 2015 at 11:00 am

    What a great looking bundt cake and rhubarb with ginger is such a great combo! 🙂

    • Choclette

      5th May 2015 at 11:15 am

      Thanks Margot, it’s a classic combination, but such a good one.

  3. Elizabeth

    5th May 2015 at 11:16 am

    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 at 11:59 am

      Thanks Elizabeth – long may the rhubarb season continue 🙂

  4. Emma @ Supper in the Suburbs

    5th May 2015 at 1:21 pm

    Mmmmm this looks delicious. Rhubarb an ginger is one of my all time favourite flavour combinations. I want!

    • Choclette

      5th May 2015 at 2:01 pm

      Thanks Emma, it’s a good one alright 🙂

  5. Anita-Clare Field

    5th May 2015 at 2:53 pm

    Anything with rhubarb in the recipe has my vote. It looks delicious.

    • Choclette

      5th May 2015 at 4:07 pm

      I’m with you on that one Anita-Clare – thank you.

  6. Rachel

    5th May 2015 at 3:28 pm

    Delicious! I go crazy for rhubarb!

    • Choclette

      5th May 2015 at 4:08 pm

      Do you ever manage to catch any on your travels Rachel?

  7. Dom

    5th May 2015 at 3:44 pm

    how gorgeous… I love the icing wedged into the grooves… beautiful!

    • Choclette

      5th May 2015 at 4:08 pm

      Thanks Dom – done with great artistry of course ‘-)

  8. Katie

    5th May 2015 at 9:01 pm

    Thats a beautiful first photo, and a beautifully delicious looking cake. I really don’t use rhubarb enough

    • Choclette

      5th May 2015 at 9:26 pm

      Thanks Katie. I only had my phone on my, so that was an Instagram photo 🙂

  9. Laura @ KneadWhine

    5th May 2015 at 9:15 pm

    What 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 pm

      I know what you mean Laura. Luckily it’s the season for it – hooray.

  10. Nicola

    6th May 2015 at 8:25 am

    This looks and sounds absolutely delicious 🙂

    • Choclette

      8th May 2015 at 11:28 am

      Thank you Nicola, it wasn’t half bad 😉

  11. Bintu @ Recipes From A Pantry

    6th May 2015 at 9:01 am

    I have yet to try Rhubarb or Bundt cake so would love to test this one out.

    • Choclette

      6th May 2015 at 9:31 am

      Don’t let the year go by without this changing Bintu, especially a rhubarb cake which is one of the very best.

  12. Vanesther - Bangers & Mash

    6th May 2015 at 9:57 am

    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 at 11:29 am

      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.

  13. Alison

    6th May 2015 at 12:17 pm

    What a pretty cake. I love the idea of rhubarb in a cake, gorgeous

    • Choclette

      8th May 2015 at 11:20 am

      Thank you Alison, rhubarb works fabulously well in cakes.

  14. Kate - gluten free alchemist

    7th May 2015 at 9:12 pm

    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 at 11:23 am

      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 😉

  15. Corina

    20th May 2015 at 11:38 am

    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 at 11:41 am

      Thanks Corina, I used to dislike rhubarb as a child. Now I can’t understand why.

  16. Ness

    28th May 2015 at 11:21 pm

    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 at 8:37 am

      Thanks Ness. I think next time I would put more rhubarb in, but other than that, it was a really good cake.

  17. Jean

    16th June 2015 at 8:05 am

    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 at 9:20 am

      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.


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