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Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021 By Louise 2 Comments

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

This Rhubarb & Ginger Cake is equal parts delicious and easy to make. With a rich, melt-in-your-mouth sponge dotted with crimson rhubarb and warm hints of spice from the ginger.  Add Coconut Kefir and you have a delicious afternoon tea treat or dessert. It really is a joy to make and eat.

I’ve been working hard on my vegetable patch these past few weeks, preparing and planning for planting.  I love this time of year, so much to look forward to in the garden.  Rhubarb has to be one of the easiest perennials to grow.  I like to cover the crowns to prevent light reaching them – this encourages the plant to make early growth. Forcing rhubarb in late winter means you can enjoy an early harvest at the beginning of spring, giving you plenty of tender stems to use in cakes, crumbles and cordials.

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

However this rhubarb is from Yorkshire, too early to be from my garden.  This cake isn’t a classic Victoria sponge method.  In this recipe I have whisked cooled melted butter with the eggs and sugar to a light and mousse-like consistency, then the flour, lemon zest and buttermilk are added with the ginger. Easy!

A sweet, just-buttery-enough, lemon zest and ginger scented sponge that melts in your mouth.

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir.

Rhubarb & Ginger Cake
Print Recipe

Rhubarb & Ginger Cake with Coconut Kefir

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Servings: 8 portions

Ingredients

  • 140 g unsalted butter
  • 190 g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt salt
  • 1 ½ tsp ground ginger
  • ½ zest lemon
  • 160 g golden caster sugar
  • 2 large eggs
  • 60 ml buttermilk or 55g milk mixed with 1 tsp of lemon juice
  • 225 g forced rhubarb cut into 1cm dice
  • 1 tsp ground ginger
  • 25 g light brown sugar + squeeze of lemon juice
  • 300 g Tims Greek-style coconut kefir

Instructions

  • Oven 160°C fan. Grease and line the base of a 20cm cake tin.
  • Begin with melting the butter in a small saucepan. Remove from the heat and set to one side, cool to room temperature but not solid.
  • Combine the flour, baking powder, salt, lemon zest and 1 1/2 teaspoons ginger. Set to one side.
  • In a free standing mixer with the whisk attachment, whisk the eggs, caster sugar and cooled melted butter until light and mousse-like, this will take between 3-5 minutes.
  • Next fold in a third of the flour mixture, followed by half of the buttermilk or milk. Fold in half of the remaining flour, followed by the buttermilk. End with the flour, trying not to over mix as this will make the cake heavy. Pour the batter into the cake tin and level.
  • Combine the rhubarb with the light brown sugar a squeeze of lemon juice and the ginger. Spoon the rhubarb evenly on the cake.
  • Bake for 45-50 minutes or until a cocktail stick inserted into the centre comes out clean. Cool on a wire rack. Serve warm dusted with icing sugar and coconut kefir.

Notes

If coconut kefir is not available, combine 300g of thick full-fat Greek style yogurt with 3 tablespoons of desiccated coconut with 1 ½ tablespoons of icing sugar, or to taste. Serve with the rhubarb and ginger cake.

I developed this recipe for Tims Dairy yogurt  I am under no obligation to post on here but I love the recipe so thought it would be a shame not to share it!

Tips:

  • If coconut kefir isn’t available combine 300g of full-fat Greek style yogurt with 3 tablespoons of desiccated coconut and 1 1/2 tablespoons of icing sugar (or to taste).
  • Substitute half of the rhubarb with diced dessert apples.

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Filed Under: Baking, Cakes, Desserts, Fika Tagged With: baking, cake, fika, gut friendly

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Next Post: Nettle & Pine Nut Parcels with Whipped Feta »

Reader Interactions

Comments

  1. Deborah

    6th March 2022 at 9:17 pm

    Just one packet of cooks’ ingredients forced rhubarb looking very lonely sat on my local supermarket shelf waiting to be turned into something delicious!😋🧑🏻‍🍳 Hence, the rhubarb and ginger cake came to mind! As the cake baked smelt incredible. I lightly covered with foil at the 38 minute point. I baked for 47 minutes in total, removing from the oven even though a few moist crumbs present on the skewer. When inserted into the centre of the cake. Left to cool in the tin for 10 minutes – any carry over cooking whilst in the tin didn’t compromise the cake. I didn’t add much of the juice which was produced from combining the rhubarb, sugar, ginger and squeeze of lemon and was glad of this otherwise could have made the cake very wet. Don’t be tempted to bake until a skewer comes out totally clean as I feel the cake sponge would be too dry but still delicious! Will certainly bake again the texture was perfect. Great for a morning snack or just as easily turned into an indulgent dessert with a dollop of mascarpone whipped and combined with a splash of whiskey or Bourbon for a heavenly alternative to the kefir!

    Thank you for sharing this wonderful cake recipe Louise. 😋😘💫

    Reply
    • Louise

      7th March 2022 at 7:47 am

      I’m delighted you baked this cake Deborah, a personal favourite. Isn’t rhubarb a versatile vegetable. Thank you for taking the time to comment :-))

      Reply

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Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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