Bake this rhubarb and ginger cake, then check out our classic ginger cake, Jamaican ginger cake, gingerbread, parkin and other ginger bakes.

Also check out more rhubarb recipes including our rhubarb and custard cake, rhubarb upside-down cake and rhubarb crumble.


  • 385g jar Bonne Maman rhubarb compote
  • 250g plain flour
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 200g golden caster sugar
  • 75g soft brown suagr
  • 2 eggs
  • 150ml vegetable oil


  • 100g butter, at room temperature, plus extra for the tin
  • 200g icing sugar
  • 1 tsp vanilla extract


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 22cm square cake tin.

  • STEP 2

    Scoop 2 tbsp of rhubarb compote out of the jar and keep aside for later.

  • STEP 3

    Mix the flour, bicarb and ginger in a bowl. Put the sugars, eggs, oil and remaining compote from the jar in a separate bowl and whisk to combine. Gradually add the dry ingredients, beating until combined.

  • STEP 4

    Spoon the mixture into the tin and bake for 40-45 minutes. Keep an eye on it and cover the cake with foil for the final 5-10 minutes if it’s browning too much.

  • STEP 5

    Cool the cake in the tin for 10 minutes then turn out the cake onto a wire rack and cool completely.

  • STEP 6

    To make the icing, beat together the butter, sugar, vanilla and reserved rhubarb compote. Chill until thickened, then spread over the top of the cake. Cut into squares to serve.


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