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Hi Bold Bakers!
WHAT YOU GET: A Rhubarb And Ginger Quick Bread recipe that results in a simple but sophisticated loaf cake flavored with ginger and studded with bright notes of tart rhubarb.
Every summer, I try to bake with rhubarb as often as possible while it is in season. It’s such a unique ingredient, and I love the way the tart rhubarb compliments others. It’s often paired with sweet strawberries, like in my Sublime Strawberry Rhubarb Crisp, but this year I experimented with the vegetable and the warm spice of ground ginger. The result is this lovely quick bread, a Rhubarb and Ginger Loaf.
This is a great recipe for the summer — because it is easy and fast! It will take only about ten minutes of prepping the cake before you pop it into the oven for about an hour. I’ll bake this after I have my breakfast, and it’s ready to slice and eat for afternoon tea.
If rhubarb is hard to find or not in season, try this quick loaf with another tart fruit, like Granny Smith Apples or raspberries!
What Is Rhubarb?
Although often found in desserts and sweet-tart cocktails, rhubarb is technically a vegetable — and a really sour one too. When using rhubarb, be sure only to use the stalks, as the leaves are poisonous.
Rhubarb comes into season in the spring and is known for its potent tartness. That sourness makes it a fan favorite to combine with extremely sweet fruits, like strawberries, or at least with some sugar, like in my Simple Rhubarb Crisp.
You can find rhubarb at your local farmers market or by the vegetables in your grocery store when it is in season.
Tools You Need To Make Rhubarb And Ginger Quick Bread
- Measuring cups and spoons
- 9×5-inch (23×12½-cm) loaf pan
- Stand mixer or electric handheld mixer
Gemma’s Pro Chef Tips For Making A Rhubarb and Ginger Loaf
- Always make sure that all of your ingredients are at room temperature for the most even mixing and the best rise.
- If you don’t have self-raising flour, you can make your own here.
- If you want a more pronounced ginger flavor, stir a teaspoon or two of freshly grated ginger root or a 1/3 cup (1½ oz/ 43 g) diced candied ginger into the batter.
- This is lovely and simple just as it is, but you can dress it up by serving it with some macerated strawberries and a dollop of whipped cream. To make macerated strawberries, slice the strawberries and sprinkle them with a bit of sugar. Mix it and let them sit at room temperature until the strawberries break down and release their naturally sweet juice.
- If you can’t find rhubarb, you can replace it with an equal amount of tart fruit like peeled and diced Granny Smith apples or raspberries.
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Ingredients
- ¾ cup (6 oz/170 g) butter, at room temperature
- ¾ cup (4½ oz/128 g) dark brown sugar
- 3 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 2 teaspoons ground ginger
- 1½ cups (7½ oz/213 g) self-rising flour
- 1½ cups (6 oz/170 g) sliced rhubarb
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (23x12½-cm) loaf pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer) beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, followed by the milk and ginger. Beat until smooth, scraping down the sides of the bowl once or twice to ensure even mixing.
- With the mixer on low, stir in the flour until just evenly mixed, then add the rhubarb.
- Spread the batter into the prepared pan and sprinkle the top with the granulated sugar.
- Bake for about 60 minutes, until golden and a skewer inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2 days.
Thank you, thank you, thank you…. Finally an alternative to rhubarb pie or stewed rhubarb. My rhubarb plant goes beserk, so this is a wonderful way to use it up !!
Hi
Would frozen rhubarb work?
Thanks,
Laura
Could you please let me know how to adapt recipe for frozen rhubarb. Thanks!
Could you please give an option for the self rising flour?