Remarkable Rhubarb Cake – an Old Fashioned, Simple Delight
Remarkable rhubarb cake may seem a bit of a lofty claim, but this bake is so easy to make and tastes so good that I made it twice in quick succession. It’s a great way to use rhubarb, which is in season right now and it’s delightful both eaten warm as a pudding or enjoyed for afternoon tea.
I may have called this rhubarb cake old fashioned but in truth I just made it up. It’s old fashioned in the sense of method and a reduced fat and sugar content. Modern cake recipes seem to have so much more sugar than they did when I was growing up – the nation’s sweet tooth has become even sweeter. My recipe uses only a few ingredients too: flour, butter, sugar, eggs and rhubarb. I chose wholemeal spelt flour mixed with plain flour which makes for a lighter bake than using 100% wholemeal.
I have to confess I’ve made many rhubarb cakes in my time and all of them are good. This rhubarb cake, simple as it is however, is destined to become a firm favourite. It’s quick to make, rises really well and is light, juicy and delicious. The tartness of the rhubarb dances on the tongue. The cake has a slightly crunchy top enhanced by sprinkling a little sugar over it before baking.
I scattered a little homemade rose sugar over the second version I made, which gave the cake a subtle rosy flavour and an added air of sophistication. We found that a dollop of whipped cream made a fine accompaniment.
- 100 g wholemeal spelt flour
- 100 g plain unbleached flour
- 1 tsp baking powder
- 110 g golden caster sugar I used cardamom sugar + 1 tsp
- 100 g unsalted butter
- 200 g rhubarb - washed and trimmed
- 2 eggs
- In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs.
- Chop the rhubarb into small pieces and stir into the cake mixture.
- Make a well in the centre and add the eggs. Stir together with a flat bladed knife until it all comes together.
- Tip into a 20cm (8") silicone round cake mould or lined tin and level with the back of a spoon. Sprinkle the remaining tsp of sugar over the top.
- Bake at 180℃ for about 35 minutes until the cake is well risen and a skewer inserted into the middle comes out clean.
- Leave to cool for about ten minutes, then turn out onto a wire rack to cool completely.
A dollop of clotted or whipped cream makes a very nice addition.
Sprinkling the sugar over the top before baking will give additional crunch to the top. Alternatively, omit this and sprinkle on a flavoured sugar after baking. I've used rose sugar to great effect.
This old fashioned rhubarb cake goes off to Katie at Feeding Boys for Simple and in Season
Other recipes for rhubarb cake you might like to try
- Matcha, chocolate and rhubarb cake via Tin and Thyme
- Peach and rhubarb upside down cake via Farmersgirl Kitchen
- Rhubarb bundt cake via Tin and Thyme
- Rhubarb custard cake via Tinned Tomatoes
- Rhubarb custard sandwich cake via Jo’s Kitchen
- Rhubarb fairy cakes with edible flowers via Tin and Thyme
- Rhubarb friands via Tin and Thyme
- Rhubarb & ginger cake via Fab Food 4 All
- Rhubarb and orange chocolate cake via Tin and Thyme
- Rhubarb and rose honey cakes via Tin and Thyme
- Rhubarb and rose polenta cake via Tin and Thyme
- Rhubarb upside down cake via Utterly Scrummy Food for Families
- Rhubarb vanilla buttermilk cake via Baking Queen 74
- Rhubarb and white chocolate muffins via Tin and Thyme