Roasted Rhubarb Gingerbread Cake


  • 2/3 cup butter, melted
  • 2 cups flour
  • 1 cup brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1 ½ tsp. ginger (ground) or 2 tsp. fresh grated ginger
  • ¼ tsp. nutmeg
  • 1 cup milk
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 56 stalks of rhubarb (leave stalks whole, don’t chop)
  • 2 Tbsp. sugar


  1. Preheat the oven to 400 F.
  2. Place rhubarb on a parchment-lined baking sheet and sprinkle with sugar. Roast for 15-20 minutes (until softening).
  3. Remove from oven and reduce heat to 350 F
  4. Grease and flour a 9” square or round cake pan, or line it with parchment paper.
  5. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, and spices.
  6. In another bowl whisk together the melted butter, milk, molasses, eggs, and vanilla.
  7. Add the wet to the dry and combine gently but thoroughly.
  8. Pour into prepared pan.
  9. Gently arrange roasted rhubarb stalks on top of the cake in parallel lines, cutting to fit.
  10. Place them close but not touching.
  11. Bake for 45-50 minutes, until a tester comes out clean.
  12. Serve on its own or with a little sweetened whipped cream on the side.

Roasting your rhubarb:

Sprinkle the stalks with sugar then roast at 400 F for 15-20 minutes, until softening. Be sure to leave them whole.