Sticky rhubarb and ginger cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
Delight in local produce at Stourhead this springtime © Arnhel de Serra

Delight in local produce at Stourhead this springtime


225g fresh rhubarb 
250g butter block 
75g soft dark brown sugar 
20g stem ginger
175g soft brown light sugar
3 freedom food eggs
175g self raising flour
10g ground ginger
50g instant coffee
300g yoghurt set


  1. Preheat oven to 190C / 375F / Gas mark 5
  2. Cut rhubarb (diagonal) into 2.5cm pieces
  3. Cream 75g of butter and dark sugar together
  4. Spread mix accross bottom and up sides of a sloping sided cake tin
  5. Tightly pack rhubarb and chopped stem ginger into the tin
  6. For the cake mix, cream rest of butter and light brown sugar until fluffy
  7. Add the beaten eggs, a little at a time, beating well between each addition
  8. Sift the flour and ginger into the creamed mix and fold together
  9. Add the cold black coffee so the mix takes on soft dropping consistency
  10. Spread the cake mix on top of rhubarb and bake in centre of oven for 25-30 mins
  11. When cooked, the cake should be firm to the touch
  12. Turn onto wire rack to cool

Serve hot (or warm) with natural yoghurt.