• Cooking Time:
  • Servings: 2- 3
  • Preparation Time:



  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 Tablespoon unsalted butter, melted and cooled (can substitute canola oil)
  • 1 large egg white
  • 3 Tablespoons low-fat milk
  • 2 Tablespoons candied ginger, finely chopped
  • 3/4 cup rhubarb, trimmed and finely chopped
  • 1 Tablespoon powdered sugar (optional)


  • Preheat oven to 350̊ F. Grease and flour a 5 3/4 X 3 1/8 X 2 1/8 - inch petite loaf cake pan
  • In a medium bowl combine the flour, the baking soda, the baking powder, the salt and the sugar. Whisk to blend and set aside..
  • Combine the butter, the egg white and the milk in a medium bowl. Stir until just combined. Pour into the flour mixture and stir until combined. Stir in the ginger and rhubarb.
  • Pour batter into the prepared pan and bake until top of cake is golden brown and a tester inserted into the center of the cake comes out clean, about 35 - 45 minutes. Remove from oven and set the pan, with cake, on a cooling rack and cool for 15 minutes. Run a flat knife around the edges of the pan to loosen cake. Invert the cake on the rack and cool completely.
  • If desired, sift powdered sugar over the top of the cake before serving.
  • Serves 2 - 3

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