Rhubarb cake

This moist sponge with pretty pink rhubarb and zingy ginger will brighten up any afternoon tea.

Serves: 8

Preparation time:  20 minutes

Cooking time:  50 minutes

Cooling time: 10 minutes

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You will need

  • 300g rhubarb
  • ½ lemon, juice only
  • 165g British self raising flour
  • 175g unsalted butter, softened, plus extra for greasing
  • 175g Fairtrade caster sugar
  • 3 large British free range Woodland eggs
  • 2 teaspoons Taste the Difference Madagascan vanilla extract
  • For the topping:
  • 25g unsalted butter
  • 2 tablespoons British self raising flour
  • 1 tablespoon Fairtrade caster sugar
  • 2 teaspoons ground ginger
  • Icing sugar, to dust
  • British crème fraîche, to serve (optional)
  • Clear honey, to serve (optional)
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Recipe Information

Step by step guide to making Rhubarb cake

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 23cm square tin and line with baking parchment.
  2. Trim the rhubarb and chop into 3cm pieces. Place in a bowl with the lemon juice. In a separate bowl, beat together the flour, butter, sugar, eggs and vanilla extract.
  3. Fold in half the rhubarb and spoon the mixture into the bottom of the tin, spreading it out with a spatula. Scatter over the remaining rhubarb.
  4. For the topping, rub the butter into the flour, then stir in the sugar and ginger. Sprinkle over the cake mixture and bake for 40-50 minutes, until golden.
  5. Leave to cool for 10 minutes, then remove from the tin. Dust with icing sugar, then slice into squares.
  6. Serve warm or cold with crème fraîche, drizzled with honey.

Summary of customer ratings and reviews

Nutritional information for Rhubarb cake

Nutritional information for Rhubarb cake

Nutrition type per serving
Calories 357 kcal
Total Fat 20.2g
Saturated Fat 12.5g
Salt 0.22g
Sugar 21.4g

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