It’s that time of year again – Rhubarb season is here. Across gardens and allotments, those bright pink stalks are ready to be picked, bringing with them one of the first real signs of the British growing season getting into full swing. If you’ve got home-grown rhubarb to hand, this is the perfect excuse to get baking.
Freshly harvested rhubarb has a sharp, tangy flavour that shop-bought simply can’t match. Picked at its best in spring and early summer, it lends itself beautifully to simple bakes like this loaf cake – something comforting, unfussy and ideal for enjoying after a day outdoors.
Paired with warming ginger, this loaf strikes just the right balance. The rhubarb keeps it light and fresh, while the ginger adds a subtle heat that makes each slice feel properly satisfying.
Ingredients
- 200g fresh rhubarb (just-picked, if possible, washed and chopped)
- 175g butter (softened)
- 175g caster sugar
- 3 large eggs
- 200g self-raising flour
- 1–2 tsp ground ginger
- 2 tbsp milk
- A handful of chopped stem or crystallised ginger (optional)
- Demerara sugar (for topping)
Method
1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 2lb loaf tin.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, adding a spoonful of flour with each.
4. Fold in the remaining flour, ground ginger and milk.
5. Gently stir through the chopped rhubarb.
6. Spoon into the prepared tin and level the top.
7. Sprinkle with demerara sugar.
8. Bake for 50–60 minutes, until golden and cooked through.
9. Leave to cool slightly before turning out onto a wire rack.
Serving & Tips
- Enjoy with a cup of tea in the garden
- Keep in an airtight container for up to 3–5 days
- Can freeze in slices to enjoy later.
- When harvesting rhubarb, pull the stalks gently from the base rather than cutting them – this encourages new growth and keeps your plants producing throughout the season.
Recipe: My English Country Cottage