Recipe: Easy-to-make rhubarb cake

All the rain we’ve had this month has been great for rhubarb, so if like me you’ve been overwhelmed by what to do with it, why not try this easy-to-make, but delicious rhubarb cake recipe?


  • 200g/7oz softened butter, plus extra for greasing
  • 200g/7oz caster sugar, plus 3 tbsp for the topping
  • 3 large free-range eggs
  • 1 tsp vanilla extract or almond extract
  • 200g/7oz ground almonds
  • 200g/7oz self-raising flour
  • 1 tsp baking powder
  • 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths


  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
  2. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
  3. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
  4. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.
  5. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.


Published by Nick

A plotholder on Craven Vale Allotment since 2010. I'm particularly proud of my expanding vineyard, which in a good year creates litres and litres of red and white wine! I love our site for the fabulous views over the sea and Downs, as well as the wealth of wildlife that can be found here. It really is a bit of countryside in the heart of the city. I feel very lucky to have my plot.

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