Soft and moist sheet cake with tangy rhubarb and sweet spicy ginger + hidden stem ginger pops.
It’s official… My rhubarb plant has exploded! The last few weeks I’ve been cooking the most crazy rhubarb dishes. By now, my kitchen looks like a professional rhubarb factory… Ice cream, jam, pie, lemonade, even savoury recipes. Been there, done that.
I even put a batch in my freezer so I can make some rhubarb sweets in winter time If by that time I’m not completely put off by the taste…
And still, I have tons of rhubarb in my garden… Time for some rhubarb cake.
For this cake, I combined the tantalizing and tart rhubarb with warm and spicy ginger. Even a small amount of ginger packs a deceptive amount of flavour, quickly transforming and elevating a simple cake into something a bit more exotic and complex. On top of the ground ginger, I added some stem ginger. They’re like sweet and spicy explosions in your mouth.
As for the rhubarb, I added some jam, which I made earlier (of course!?), and placed some extra rhubarb on top of the cake. And here comes the best part about baking with rhubarb, during baking the sour stalks magically transform into a soft, subtly tart sweetness. Oh yum!
The cake turned out super soft and moist, with tangy sweet rhubarb and sugary spicy ginger bangs hiding inside the cake.
You don’t really need to decorate this cake, it’s pretty enough to look at. Just a sprinkle of icing sugar and dig in. Maybe one tip: I served the cake with a scoop of hibiscus – rhubarb ice cream and a drizzle of ginger syrup, it really elevated the cake to another level of dessert gooeyness. Just saying…
This rhubarb – ginger sheet cake will tickle your taste buds, leaving you with an appetite for dessert.
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I hope enjoy eating this delicious rhubarb – ginger sheet cake. If you try this recipe, I’d love to hear what you think, just tag us on Instagram. And make sure to follow us on Facebook, Instagram or Pinterest. Or subscribe to my emails to get weekly updates!
Rhubarb – Ginger Sheet Cake
vegan, soy free, nut free
½ cup rhubarb jam (homemade or store bought)
½ cup neutral oil
⅓ cup coconut blossom sugar or muscuvado sugar
⅓ cup water (or non-diary milk for a richer cake)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 ¾ cup spelt flour (or wheat flour)
1 tsp ground ginger
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup chopped stem ginger
A few stalks of rhubarb, chopped into 3 cm pieces at an angle
Preheat the oven to 180° Celsius. Grease a brownie tin with oil and dust with spelt flour.
Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients (except the ACV).
Combine wet and dry ingredients. Fold in the ACV and the chopped stem ginger.
Pour the mixture in the brownie tin, even out using a spatula. Place the rhubarb on top (the first pointing one way, the next the other way,…), pushing them slightly into the batter.
Bake for about 30 minutes or until a wooden skewer comes out clean.
Cool down completely on a wire rack. Dust with icing sugar /confectioner’s sugar.
Serve with a scoop of ice cream and a drizzle of ginger syrup! Enjoy!
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