Gluten & Dairy Free Rhubarb & Ginger Loaf

serves / makes 8
40 prep time
40 mins cooking time


I had some rhubarb in the fridge and rather than doing my usual rhubarb crumble I decided to have a go at making a rhubarb and ginger loaf cake. This recipe is the result of trying that out – I’m thinking it could also work with some stewed apples and cinnamon.




  • 400g rhubarb
  • 4 tablespoons water
  • 4 tablespoons honey
  • 60g dairy free spread
  • 1 teaspoon cinnamon
  • 1 teaspoon grated stem ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 100g ground rice
  • 140g gluten free self raising flour
  • 2 eggs, beaten


  1. Preheat the oven to 180 oC
  2. Place the rhubarb, water and honey in a medium sized saucepan
  3. Cook the rhubarb for about 10 minutes, until soft
  4. Stir in the dairy free spread, cinnamon, ginger and nutmeg
  5. In a large bowl mix together the baking powder, xanthan gum, ground rice and flour
  6. Stir in the eggs and rhubarb mix until well combined
  7. Pour into a greased loaf tin
  8. Bake in the oven for 40 minutes
  9. Allow to cool before slicing – tastes great with a little strawberry jam

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