Rhubarb and ginger is a pairing that holds its own. The sharpness of the fruit softens during baking, and the ginger stays warm rather than sharp. Spelt flour ties both together with a mild, nutty background.
Spelt behaves differently from plain wheat flour. It absorbs moisture quickly and produces a tender, slightly denser crumb. That texture works well here – the loaf stays moist for days without turning stodgy.
This is a straightforward bake. One bowl, basic pantry ingredients, and around an hour from start to finish. You don’t need a mixer or any specialist kit.
It’s a good loaf for spring, when forced rhubarb is bright pink and the stalks are thin. Outdoor rhubarb works just as well later in the season, though the colour in the finished slice will be paler.
Why You’ll Love This Recipe
- Stays moist for three days without losing texture
- One bowl, no mixer, minimal washing up
- Wholegrain spelt adds fibre without heaviness
- Rhubarb and ginger balance the sweetness cleanly
Ingredient Notes
- Wholemeal spelt flour: Wholemeal spelt gives the best flavour and fibre here. White spelt flour works if you prefer a lighter crumb – use the same weight. Plain wheat flour is a workable substitute but loses the nutty depth.
- Fresh rhubarb: Cut stalks into roughly 1 cm pieces so they distribute evenly and don’t sink. Frozen rhubarb can be used – thaw and pat dry first to remove excess liquid, otherwise the batter will be too wet.
- Ground ginger: Two teaspoons gives a noticeable warmth without overpowering the rhubarb. Add a teaspoon of freshly grated ginger alongside the ground for a sharper, more aromatic result.
- Butter: Unsalted butter, melted, keeps the mixing simple. Coconut oil or a neutral vegetable oil works as a dairy-free substitute at the same weight.
- Light brown sugar: Brown sugar adds a gentle molasses note that complements both the spelt and the ginger. Caster sugar produces a slightly cleaner, sweeter loaf if that’s what you have.
- Eggs: Two large eggs bind the batter and help the loaf rise. A flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) works as a vegan substitute, though the crumb will be slightly denser.
Spelt Rhubarb and Ginger Loaf Cake
Description
Spelt flour keeps the crumb tender and slightly dense, while fresh rhubarb and ground ginger cut through the sweetness with a clean, sharp note. Bakes in one bowl with no special equipment needed.
Ingredients
Instructions
- Heat the oven to 170 C / 340 F fan. Grease a 900 g (2 lb) loaf tin and line with parchment, leaving an overhang on the long sides.
- Take 1 tablespoon of the measured spelt flour and toss it with the rhubarb pieces in a small bowl. Set aside.
- Whisk together the remaining flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and salt in a large mixing bowl until evenly combined.
- In a separate bowl or jug, whisk the melted butter, brown sugar, eggs, milk, and vanilla together until the sugar begins to dissolve and the mixture looks uniform.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined - stop as soon as no dry streaks remain.
- Fold in the flour-coated rhubarb pieces evenly through the batter without overmixing.
- Scrape the batter into the prepared tin and smooth the top level. Scatter a pinch of demerara sugar over the surface if you want a crisp crust.
- Bake for 50-55 minutes until the top is deep golden and a metal skewer inserted into the centre comes out clean with no wet batter.
- Cool the loaf in the tin for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool for at least a further 20 minutes before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 58mg20%
- Sodium 175mg8%
- Potassium 210mg6%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 18g
- Protein 5g10%
- Vitamin A 310 IU
- Vitamin C 3 mg
- Calcium 75 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 0.8 mg
- Vitamin K 4 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 120 mg
- Magnesium 28 mg
- Zinc 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Toss rhubarb in 1 tbsp of the measured flour before adding to batter.
- Do not overmix after adding spelt flour - stop when no dry streaks remain.
- Cool fully on a wire rack before slicing, at least 20 minutes.
- Ground ginger intensity varies by brand - taste and adjust before baking.
- Use a 900 g (2 lb) loaf tin for the best height and even bake.
