Rhubarb Ginger Cake

Rhubarb Ginger CakeI don’t really like rhubarb.  As a child, stewed rhubarb was put in front of me, and I was expected to eat it.    And I did.  Because I ate what was served.  Period.

But………as an ingredient, rhubarb is awesome.  Like in this cake.

I chopped some freshly picked rhubarb, made a batter, added some grated ginger and orange rind, and it became a cake!  And, I like it!

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Rhubarb Ginger Cake
Serves 18
A moist cake using fresh rhubarb and ginger
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2/3 cup soft butter
  2. 1 cup white granulated sugar
  3. 1 large egg
  4. 1 c sour or buttermilk (or milk kefir)
  5. 1 tsp baking powder
  6. 1 tsp vanilla
  7. 2 1/2 cups flour
  8. 1 tablespoon grated fresh ginger
  9. 1 tablespoon orange zest (from 1 large orange)(or lemon zest)
  10. 2 cups chopped fresh rhubarb
  11. Topping (optional)
  12. 1/2 cup finely chopped nuts
  13. 1/4 cup brown sugar
  14. 1 tablespoon softened butter
Instructions
  1. Cream butter and sugar, then add the egg. Beat until combined. Add milk, baking powder, vanilla, ginger and orange zest. Mix well, then dump in the flour. When smooth, fold in the rhubarb.
  2. Scrape into a foil-lined 9 inch by 6 inch baking pan. Mix the topping ingredients together and sprinkle on top.
  3. Bake at 375 F for 45 minutes or until a toothpick comes out clean.
Notes
  1. I didn't bother adding the topping this time.
SewWhatYvette? http://www.sewwhatyvette.com/

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