Rhubarb and Ginger Cake
Easy rhubarb and ginger cake, sweet and tangy with hidden crystalized ginger pieces to increase the pleasure.
- 9 oz rhubarb (Notes 1, 2)
- ⅓ cup crystallized ginger (chopped)
- ½ cup + 1 ½ tablespoon unsalted butter ((room temperature), Notes 3,4)
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 eggs (large)
- scant ½ cup Greek-style yogurt (full-fat)
- ⅔ cup flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ⅛ teaspoon fine sea salt
- 1 teaspoon confectioner's sugar
- Preheat the oven to 180°C/350°F. Grease the baking tin and line it with parchment paper.
- Rhubarb: Wash and dry the rhubarb stalks and cut them into small pieces. Set them aside.9 oz rhubarb
- Ginger: Chop the crystallized ginger into tiny pieces and set them aside.⅓ cup crystallized ginger
- Beat soft butter and sugar in a large bowl until light and fluffy, about 4-5 minutes. Add vanilla extract and beat again for about 1 minute.½ cup + 1 ½ tablespoon unsalted butter + ⅔ cup granulated sugar + 1 teaspoon pure vanilla extract
- Add the eggs one at a time, beating each egg for about 1 minute before adding the next one. Mix in the yogurt.3 eggs + scant ½ cup Greek-style yogurt
- Dry ingredients: Mix the flour, baking powder, ground ginger, and a pinch of salt in another bowl. Stir them shortly on low speed into the batter.⅔ cup flour + 1 teaspoon baking powder + 1 teaspoon ground ginger + ⅛ teaspoon fine sea salt
- Fold in the chopped rhubarb and ginger. Save a few rhubarb pieces and place them on top of the batter.
- Bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
- Rest the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Sprinkle with icing sugar before serving.1 teaspoon confectioner's sugar
Components 9 oz rhubarb (Notes 1, 2) ⅓ cup crystallized ginger (chopped) ½ cup + 1 ½ tablespoon unsalted butter ((room temperature), Notes 3,4) ⅔ cup granulated sugar 1 teaspoon pure vanilla extract 3 eggs (large) scant ½ cup Greek-style yogurt (full-fat) ⅔ cup flour 1 teaspoon baking powder 1 teaspoon ground ginger ⅛ teaspoon fine sea salt 1 teaspoon confectioner's sugar Method Preheat the oven to 180°C/350°F. Grease the baking tin and line it with parchment paper.
Rhubarb: Wash and dry the rhubarb stalks and cut them into small pieces. Set them aside.9 oz rhubarb Ginger: Chop the crystallized ginger into tiny pieces. Set them aside.⅓ cup crystallized ginger Beat soft butter and sugar in a large bowl until light and fluffy, about 4-5 minutes. Add vanilla extract and beat again for about 1 minute.½ cup + 1 ½ tablespoon unsalted butter + ⅔ cup granulated sugar + 1 teaspoon pure vanilla extract Add the eggs one at a time, beating each egg for about 1 minute before adding the next one.
Mix in the yogurt.3 eggs + scant ½ cup Greek-style yogurt Dry elements: Mix the flour, baking powder, ground ginger, and a pinch of salt in another bowl. Stir them shortly on low speed into the batter.⅔ cup flour + 1 teaspoon baking powder + 1 teaspoon ground ginger + ⅛ teaspoon fine sea salt Fold in the chopped rhubarb and ginger.
Save a few rhubarb pieces and place them on top of the batter. Bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Rest the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with icing sugar before serving.1 teaspoon confectioner's sugar