What is there to say? We are in a serious ginger, strawberry, rhubarb mode here. Every time I turn around, there's more of these ingredients. This cake is so simple and comes together really fast. It also stays moist for many days, although I defy you to not eat a tiny slice of it every day. It would pair well with freshly whipped cream, a scoop of creamy vanilla ice cream, or all by itself with a cup of tea or coffee. It's unfussy. It's rhubarb. And ginger. A dusting of powdered sugar wouldn't hurt. Dig in!
Please note, I did NOT test this in a 9x13 pan. My bake time for those dimensions are approximates. I did it in two separate pans because I wanted it to go to two separate destinations—my book club and my home. So please, please, keep an eye on your cake in the oven if you do decide to go big with it.
- 2 cups chopped rhubarb
- 2 T. sugar
- 2 tsp. freshly grated ginger
- 1/2 cup unsalted butter
- 1/4 cup light brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 cup spelt or oat flour
- 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
In a medium bowl, combine the rhubarb, sugar and grated ginger. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugars and butter on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer, scrape down the sides, and then add the egg. Mix at low speed until combined, and then add the lemon extract, briefly mixing.
Add the flour and buttermilk on low speed, alternating them but starting and ending with the flour. Turn off the mixer and fold in the rhubarb.
Butter and flour either a 9x13 pan, two 8x8 square pans or two 8-inch round pans. If you are using one, larger pan, bake for approximately 45 minutes. If it's two 8x8 pans, bake for about 25-28 minutes. The top will look golden and the cake will start to pull away from the sides. A cake tester will come out mostly clean, with maybe a crumb or two stuck to it.
Allow to cool in the pan on a wire rack.