Bake this rhubarb and ginger upside-down-cake, then check out our rhubarb crumble, rhubarb and custard cake, rhubarb and apple pie and more rhubarb recipes. Also try our Jamaican ginger cake and classic ginger cake.

Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.


  • 200g unsalted butter, plus extra for the tin
  • 1 tbsp golden caster sugar
  • 400g rhubarb, trimmed and chopped into 4cm pieces on the diagonal (look for bright pink forced rhubarb)
  • 300g plain flour, sifted
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 200g soft light brown sugar, sifted
  • 50g golden syrup
  • 2 balls of stem ginger in syrup, chopped into chunks, plus 1 tbsp of syrup from the jar
  • 100g white chocolate
  • 2 eggs
  • 200ml whole milk
  • thick clotted cream, to serve (optional)


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm, deep, round springform cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar.

  • STEP 2

    Put the cut rhubarb at the bottom of the cake tin in a geometrical pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks.

  • STEP 3

    Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks, ginger syrup and white chocolate into the rest of the melted butter, and mix well.

  • STEP 4

    Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture.

  • STEP 5

    Fold the flour mixture into the liquid mixture until just combined. Pour over the rhubarb and bake for 1 hour or until risen and cooked through.

  • STEP 6

    Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Serve with a dollop of thick cream, if you like.


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