• 230g Rhubarb, chopped into 1.5cm pieces
  • 30g Almonds, finely chopped
  • 150g Butter, softened
  • 150g Dark brown muscovado sugar
  • 30g Crystallised Ginger, finely chopped
  • 150g Plain Flour
  • 2 tsp Baking powder
  • 2 Large Free Range Eggs
  • 5 finger of Billington’s Gingerbread crumbed for topping


  1. Preheat the oven to 190°C, gas mark 5.
  2. Grease and flour a large loaf tin (21.5cm x 11.5cm x 6cm).
  3. Sprinkle chopped almonds into the base.
  4. Beat butter and sugar until light and fluffy.
  5. Add the eggs beating in one at a time. Don’t worry if the mixture splits.
  6. Beat in the finely chopped ginger.
  7. Sift the flour and baking powder together and fold gradually.
  8. Fold in the Rhubarb.
  9. Place the mixture into the loaf tin and spread out evenly.
  10. Bake in the centre of the oven for about 50 minutes or until cake springs back to touch in the centre or a skewer comes out clean.
  11. Once out of the oven sprinkle crushed Billington’s Gingerbread over the top, leave to cool and enjoy!

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