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Spelt Rhubarb and Ginger Loaf Cake

Sliced spelt rhubarb and ginger loaf cake on a wooden board showing pink rhubarb pieces in a golden wholegrain crumb

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
Rubber spatula folding flour-dusted rhubarb into dark spelt cake batter in a ceramic mixing bowl

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.
A slice of spelt rhubarb ginger loaf on a ceramic plate with Greek yogurt and a mug of tea
Prep Time 15 mins
Cook Time 55 mins
Rest Time 20 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 10
Estimated Cost: 1.40
Calories: 245
Best Season: Spring, Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), contains-eggs, Dairy-free option available, High Fiber, Vegetarian
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
  • 220 g wholemeal spelt flour (or white spelt flour for a lighter crumb)
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 2 tsp ground ginger (add 1 tsp fresh grated ginger for extra warmth)
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 150 g light brown sugar (loosely packed)
  • 100 g unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 2 large eggs (at room temperature)
  • 80 ml whole milk (or any plant milk for dairy-free)
  • 1 tsp vanilla extract
  • 280 g fresh rhubarb, trimmed and cut into 1 cm pieces (about 3-4 medium stalks; frozen works if thawed and dried)
Instructions
  1. 1
    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.
  2. 2
    Take 1 tablespoon of the measured spelt flour and toss it with the rhubarb pieces in a small bowl. Set aside.
  3. 3
    Whisk together the remaining flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and salt in a large mixing bowl until evenly combined.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Fold in the flour-coated rhubarb pieces evenly through the batter without overmixing.
  7. 7
    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.
  8. 8
    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.
  9. 9
    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.
Keywords: spelt rhubarb and ginger loaf cake, rhubarb spelt cake, wholegrain rhubarb loaf, spelt loaf cake, rhubarb ginger bake

Equipment

  • 900 g (2 lb) loaf tin
  • large mixing bowl
  • balloon whisk
  • rubber spatula
  • wire cooling rack
  • parchment paper

Tips

  • Toss the rhubarb pieces in a tablespoon of the flour before folding in to prevent sinking.
  • Do not overmix once the flour goes in - stir until just combined or the crumb turns tight.
  • Test doneness with a skewer at 50 minutes; it should come out clean with no wet batter.
  • Line the tin with a parchment overhang so you can lift the loaf out cleanly without sticking.
  • Cool the loaf completely on a wire rack before slicing - cutting warm causes the crumb to compress.

Variations

  • Add 60 g of toasted walnuts to the batter for a crunchy contrast against the soft rhubarb.
  • Swap half the rhubarb for fresh strawberries in early summer for a milder, sweeter loaf.
  • Stir in 1 tsp of ground cinnamon alongside the ginger for a warmer, more aromatic spice profile.

Storage and Reheating

Store the loaf wrapped in beeswax wrap or in an airtight container at room temperature for up to 3 days. The crumb stays soft and the ginger flavour deepens slightly by day two.

Refrigerate for up to 5 days if your kitchen is warm. Bring slices to room temperature before eating, or warm briefly in a low oven at 150 C / 300 F for 5 minutes.

The loaf freezes well. Slice before freezing and layer with parchment between slices. Freeze for up to 2 months and thaw individual slices at room temperature for about 30 minutes.

Serving Suggestions

A slice works on its own with a cup of tea or coffee. The rhubarb keeps the loaf from feeling heavy, so it sits comfortably as an afternoon snack or a light dessert.

For a more substantial dessert, serve warm slices with a spoonful of Greek yogurt or a small scoop of vanilla ice cream. The cool, creamy contrast picks up the ginger well.

It also pairs neatly with a sharp rhubarb compote on the side if you want to push the fruit flavour further. A thin spread of butter on a cold slice is simple and satisfying.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-rhubarb-and-ginger-loaf-cake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!