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.
- 100g wholemeal spelt flour
- 100g plain unbleached flour
- 1 tsp baking powder
- 110g golden caster sugar (I used cardamom sugar) + 1 tsp
- 100g unsalted butter
- 200g 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.
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