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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.