Baking Cake Recipes Vegetarian

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.

33 replies on “Rhubarb and Ginger Jam Cake”

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.

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.

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.

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!

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