Rhubarb and Ginger Beer Cake served with Roasted Rhubarb and Greek Yoghurt

Desserts , Baking


2 ½ cups plain flour
¾ tsp cloves
½ tsp cardamom
½ tsp cinnamon
1 tsp ginger
1 cup coconut oil
1 cup molasses
¾ cup brown sugar
2 eggs
200g ginger beer
1 ½ tsp baking soda
2 tsp baking powder
3 cups chopped rhubarb
2 tbsp crystallized ginger

Roasted Rhubarb Ingredients:
4 stalks rhubarb
2 tbsp honey
Juice and zest of 1 orange


Preheat oven to 160 degrees on bake. Line a round 23cm springform tin with baking paper. Finely chop the crystallised ginger and sprinkle over the base of the tin. Chop the rhubarb into 2cm pieces and also add to the bottom of the cake tin. Melt the coconut oil and then mix with the eggs, brown sugar and molasses. Sieve in the flour, baking powder, cardamom, cinnamon, ginger and cloves and mix through. In a separate bowl or pot heat the ginger beer until hot and add the baking soda, mix together and add to the cake batter. Pour the cake batter over the rhubarb and ginger in the prepared tin and bake in the oven for approx. 40-50 minutes until a skewer comes out clean when tested. Allow to cool slightly in the tin before removing the side of the cake tin and inverting on a plate. To prepare the roasted rhubarb, preheat the oven to 200 degrees and then cut the rhubarb in to 3-4 cm pieces before lay in a roasting dish. Mix the zest, orange juice and honey together and pour over the rhubarb stalks. Cover the roasting dish with tin foil and place in the oven for 10-15 minutes until the rhubarb is only just tender when tested with knife. Serve the cake with the roasted rhubarb and some Greek yoghurt on the side.

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