Rhubarb and Ginger Jam Cake

Recipe for Rhubarb and Ginger Jam Cake

There are many ways to enjoy a batch of truly scrumptious jam. In a sandwich, with a bowl of yoghurt or slathered over too little toast; you can’t go wrong. This recipe for Rhubarb and Ginger Jam Cake, with its delicious hidden layer of homemade jam, is another to add to that list. It’s simple, rustic and absolutely divine.

Sprinkled with a dusting of icing sugar, this seasonal cake maintains all the elegance and sophistication of a classic Victoria Sandwich. However, as an all-in-one bake it also has simplicity on its side. It’s no more complex than making a jam sandwich on a Sunday afternoon. And it takes only a little more time too!

Of course, it’s not only rhubarb and ginger jam that works well in a cake like this – most homemade sweet preserves will work. My only advice is that you should try to use a full-flavoured jam, as the layer has to do battle with the light, airy, but oh-so-tasty sponge. As you can imagine, rhubarb and ginger make an exceptionally flavoursome combination.

As ever, with sponge cakes, there’s a foolproof way of getting the batter just right; weigh your eggs and use the same weight of butter, sugar and self-raising flour. Eggs, no matter what size the carton tells you they are, all weigh different amounts. It’s just a fact of life. That’s why you should always use scales. By weighing the eggs, you can ensure a perfect bake – and no food waste – every time.

Rhubarb and Ginger Jam Cake

Rhubarb and Ginger Jam Cake

Makes 12 squares


  • 3 eggs
  • butter, caster sugar and self-raising flour in equal measure – weigh the eggs in order to get exact amounts.
  • 3 tbsp rhubarb and ginger jam
  • 2 tsp icing sugar, for decoration


  1. Preheat the oven to 180C/160C(fan). Grease and line a square cake tin – 22x22cm.
  2. Cream together the butter and sugar, beat in the eggs one by one and gently fold in the flour.
  3. Spread half the prepared cake batter across the base of the prepared tin, followed by the jam – leave a border of 2cm around the edge of the jam to allow for spreading.
  4. Carefully smooth the remaining mixture across the top of the jam and bake for 45-50 minutes, until golden brown and cooked through.
  5. Once cooked remove from the oven and set aside for 10 minutes. Turn out and leave to cool completely on a wire rack before dusting with icing sugar and slicing into 12.

Rhubarb Cake Recipe Rhubarb and Ginger Jam Cake Recipe

Cost: The joy of baking simple cakes is that although they are decadent, delicious and sweet, they never cost very much.

Making use of homemade jam, this recipe should set you back no more than £2.50 – the price of a slice in any high street cafe.

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33 comments on “Rhubarb and Ginger Jam Cake

  1. cynthia
    April 24, 2014 at 6:04 pm


  2. Celia @ Fig Jam and Lime Cordial
    April 24, 2014 at 8:12 pm

    How beautiful, Nick! What an accomplished baker you are!

    • frugalfeeding
      April 28, 2014 at 1:55 pm

      This stuff is simple – what you do is accomplished!

  3. gillbla
    April 24, 2014 at 11:42 pm

    Oh great, my neighbour gave me some greengage and ginger jam but I don’t really have jam on toast so it has been languishing in the fridge. Now I know what to do with it.

    • frugalfeeding
      April 28, 2014 at 1:55 pm

      Ah yes – the perfect use. Some kind of tart to?

  4. Michelle
    April 25, 2014 at 2:49 am

    Makes me want to get out the teapot.

  5. DellaCucinaPovera
    April 27, 2014 at 3:31 pm

    I just entered the world of weights in baking… it really is the only way to get consistency in baking. These looks lovely… I’d eat a giant slice with a cuppa.

    • frugalfeeding
      April 28, 2014 at 1:52 pm

      I’ve only ever done weights baking – always works a treat. That’s exactly how I ate it!

  6. midihideaways
    April 28, 2014 at 10:29 am

    Looks a lovely sponge, beautiful!!

    • frugalfeeding
      April 28, 2014 at 1:51 pm

      Thank you!

      • midihideaways
        May 1, 2014 at 2:55 pm

        Just made your sponge, but used prunes cooked in muscat as the filling – tastes delicious and the sponge works beautifully!

  7. Jeanne
    April 29, 2014 at 5:14 pm

    This looks amazing. I’m going to have to make this. I have a beautiful jar of strawberry rhubarb jam, perhaps if I simmer it for a few minutes with finely minced ginger, then let it cool, I can meld the ginger flavor into the jam, the ingredient that’s drawing me into this recipe, making me crave it. Also, lovely photos.

    • frugalfeeding
      May 6, 2014 at 9:08 am

      That could work – or just leave the ginger out, it’ll still be amazing! Thank you.

  8. grainnep
    April 29, 2014 at 10:17 pm

    That looks beautiful , g.

  9. Allison (Spontaneous Tomato)
    May 2, 2014 at 5:29 pm

    I love rhubarb and ginger together! (And I’ve made rhubarb ginger jam, too, with some blood orange juice in there.) Wonderful idea to put homemade jam to use in cake form!

    • frugalfeeding
      May 6, 2014 at 8:56 am

      All nice and homemade – rhubarb and ginger is an exceptional combo.

  10. Frugal Hausfrau
    May 2, 2014 at 11:01 pm

    I am such a sucker for anything rhubarb! Can’t wait to try it.

  11. Alison
    June 8, 2014 at 2:50 pm

    I just loved this idea! I made it today. Instead of jam I used pears stewed with cardamom plus chopped glacé ginger. It really was delicious and I will definitely make again, with either some jam or else some kind of stewed fruits.

    • frugalfeeding
      July 15, 2014 at 1:25 pm

      Sounds wonderful – really happy you enjoyed.

  12. Lynx
    May 18, 2015 at 6:47 pm

    I just made it with the homemade rhubarb and ginger jam I had made, beautiful! A success.

    • frugalfeeding
      May 20, 2015 at 11:03 am

      Excellent! I really fancy a slice of this cake now 🙂

  13. murphy
    May 25, 2015 at 6:19 am

    Sorry for such a basic question, but should the eggs be weighed in the shells or out? Thanks!

  14. Simply Splendid Food
    August 18, 2015 at 2:40 am

    I’m excited to make this sponge cake. Especially with the ginger and rhubarb preserve. Weighting each item is a very good tip. And, reminding us that making everything from scratch is a real savings -yet a taste explosion. Nothing frugal about taste. Thank you “Frugal” Gent!

    • frugalfeeding
      September 20, 2015 at 6:06 pm

      Thank you – glad you like my recipe. The jam here is especially nice.

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