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Remarkable Rhubarb Cake – an Old Fashioned, Simple Delight

Rhubarb Cake

Large Cakes | 6th June 2016 | By

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.

Rhubarb Cake

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.

Rhubarb Cake

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.

Rhubarb Cake
Serves 8
The simplest and most delicious rhubarb cake you're ever likely to bake. With only five ingredients, it's quick to make and good served as pudding or afternoon tea.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 100g wholemeal spelt flour
  2. 100g plain unbleached flour
  3. 1 tsp baking powder
  4. 110g golden caster sugar (I used cardamom sugar) + 1 tsp
  5. 100g unsalted butter
  6. 200g rhubarb - washed and trimmed
  7. 2 eggs
Instructions
  1. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs.
  2. Chop the rhubarb into small pieces and stir into the cake mixture.
  3. Make a well in the centre and add the eggs. Stir together with a flat bladed knife until it all comes together.
  4. 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.
  5. Bake at 180ā„ƒ for about 35 minutes until the cake is well risen and a skewer inserted into the middle comes out clean.
  6. Leave to cool for about ten minutes, then turn out onto a wire rack to cool completely.
Notes
  1. A dollop of clotted or whipped cream makes a very nice addition.
  2. 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.
Tin and Thyme http://tinandthyme.uk/
Simple and in Season LogoThis 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

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Comments

  1. Leave a Reply

    Angie@Angie's Recipes
    6th June 2016

    I prefer cakes without frosting…don’t get me wrong, buttercream frosting is always sexy and beautiful to stare at, but not sure that’s for me to eat…so this is my kind of cake…a real cake and treat!

    • Leave a Reply

      Choclette
      6th June 2016

      I know what you mean Angie. A good cake really needs no other adornment. Having said that, I quite like some of my own frostings, but I generally fine if I buy cake when I’m out, the buttercreams etc are way too sweet and sugary.

  2. Leave a Reply

    Henk Kooiman
    6th June 2016

    Thanks for the reminder: it definitely is rhubarb-time and I need to find some and bake something(s) with it ! As usual I make the Nigella-Domestic-Goddess-recipe, which is very nice (add 2 tbsps of crystallized ginger and it will taste even better !!), but in your list of ‘other recipes’ in this post, I see some very interesting suggestions too ! I’ll let you know.

    • Leave a Reply

      Choclette
      6th June 2016

      Yes, I’ve made Nigella’s recipe a few times and your ginger addition sounds like a must. I used to make a fabulous rhubarb and ginger cake, but I’ve never blogged it and haven’t made it for years. it was the sort of cake everyone wanted the recipe when they tried it. Mind you this one, simple as it is, is pretty special.

      • Leave a Reply

        Henk Kooiman
        7th June 2016

        OK, I ‘get the message’ Choclette. I’ll make this recipe too then :)) Today I went to visit my neighbour and when I asked if he could spare some rhubarb, he told me to take as much as I needed. He’ll get some of it back in the form of a cake of muffins of course. And yesterday I visited the good-looking goosekeeper in the next village and I got the last 8 eggs of the season for the price of 4 ! I promised him a piece of cake too.

          • Henk Kooiman
            8th June 2016

            And so I did, yes ! Just brought a piece of cake and some muffins (the ones with rhubarb and white chocolate) to my neighbours. It’s a very nice cake and an easy one to make. This time I didn’t change much. Instead of cardemom I used a bit of ginger, that’s all. I love the little crunch on top. Just simple elegance; everybody should try it.
            I’m feeling all rhubarby right now. The whole house is smelling of rhubarb, as I’m cooking (Icelandic style) jam. Delicious !

          • Choclette
            8th June 2016

            Oh phew, glad they passed the Henk test, although I’m quite astonished not much got changed šŸ˜‰

            Now, you’ve got me wondering what Icelandic style jam is?

  3. Leave a Reply

    Janice
    6th June 2016

    I love your cake, it does remind me of those everyday cakes we ate as children, I’ll definitely be trying your recipe.

    • Leave a Reply

      Choclette
      6th June 2016

      But what’s so remarkable is that such an everyday cake can be so delicious. I sort of get carried away with adding lots of unusual ingredients and trying out different methods, but this is as good as anything I’ve made.

  4. Leave a Reply

    Brandie
    6th June 2016

    That cake looks perfect for an afternoon snack or a grab and go breakfast. This would be easy to make vegan. Now I’m wanting cake šŸ™‚ thanks for sharing!

    • Leave a Reply

      Choclette
      6th June 2016

      Thanks Brandie – it’s definitely perfect for an afternoon treat šŸ™‚

  5. Leave a Reply

    sharon catterall
    6th June 2016

    it looks yummy,im going to try and make it at the weekend

    • Leave a Reply

      Choclette
      7th June 2016

      It’s my absolute current favourite and if I had more rhubarb, I would be making it again this weekend too. Would be great to hear how you get on with it.

  6. Leave a Reply

    Kari
    6th June 2016

    In my book, you can’t go wrong with rhubarb. Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish!

    • Leave a Reply

      Choclette
      7th June 2016

      Oh, you’re missing a treat Kari, rhubarb cakes are some of the best out there and this one is particularly good šŸ˜‰

  7. Leave a Reply

    Katie Bryson
    7th June 2016

    What a glorious bake! I just love old fashioned cakes like this – rhubarb is one of life’s pleasures and I can just imagine how wonderful this tastes with its crisp topping and soft interior. We’d be having it with lashings of cold custard… Thanks for sharing it for Simple and in Season!

    • Leave a Reply

      Choclette
      7th June 2016

      Thanks very much Katie. Hmmm, first thoughts are “not sure about the cold custard”, but on reflection I don’t know why I feel like that. Cream is cold after all.

  8. Leave a Reply

    Angela / Only Crumbs Remain
    7th June 2016

    I love the sound of this, simple understated but still up there with the best of them. I love rhubarb but for some reason have never tried it in a cake but can imagine it making a lovely flavoursome moist bake. Will defo try your recipe choclette, pinning,
    Angela x

    • Leave a Reply

      Choclette
      7th June 2016

      Thanks Angela. Sometimes it’s really nice to get back to basics. Do try a rhubarb cake, they are one of the best; its the tart contrast to the sweetness which is so good. Obviously I’d recommend this one as a starter though šŸ˜‰

  9. Leave a Reply

    Kate @ Veggie Desserts
    7th June 2016

    What a lovely cake to make use of the season’s rhubarb! And I bet that spelt flour gives it such a wonderful extra flavour and texture. Yum!

    • Leave a Reply

      Choclette
      7th June 2016

      I love spelt flour. I’ve been baking with it for at least 20 years. I haven’t yet tried some of the other old fashioned wheat varieties though and really should.

  10. Leave a Reply

    Lucy
    7th June 2016

    What a glorious cake, rhubarb is one of my favourite flavours and always reminds me of childhood and my parents growing it on the allotment. I love a simple cake which always goes down well with the family and this is the perfect contender!

    • Leave a Reply

      Choclette
      7th June 2016

      Thanks Lucy. It would be interesting to see how it came out in your slow cooker. I think it would be a different cake, but equally delicious I’m sure. I used to hate rhubarb when I was little and always pulled faces when presented with it in the form of a crumble. I wasn’t allowed to be fussy though, so I had to eat it and lump it! Now of course, I love it.

  11. Leave a Reply

    Lucy
    7th June 2016

    P.s. Thanks for linking to my cake as well, you have so many rhubarb recipes!

    • Leave a Reply

      Choclette
      7th June 2016

      I have many more rhubarb recipes than these ones Lucy, these are just the cakes šŸ˜‰

  12. Leave a Reply

    Aimee
    8th June 2016

    Rhubarb cake is one of my all time favourites and this looks spot on!

    • Leave a Reply

      Choclette
      8th June 2016

      Rhubarb has such a good flavour and the tartness works really well in cakes.

  13. Leave a Reply

    Henk Kooiman
    8th June 2016

    Tonight I’ll probably make two more of these cakes. My mum will love it, I’m sure. This time I intend to alter a few things: replace some of the flour with ground almonds and replace some of the butter with goat’s yoghurt. Just to see what happens. Maybe I’ll even try to make a glutenfree version as well, using a combination of corn flour/ground almonds and rice flour.

    I

    • Leave a Reply

      Choclette
      9th June 2016

      Hahaha and why not Henk? It wouldn’t be you if you didn’t try a few different versions.

  14. Leave a Reply

    Camilla
    9th June 2016

    There can’t be too many rhubarb cakes in the world as I just love them, yours looks and sounds fabulous:-) Thank you for linking to mine:-)

    • Leave a Reply

      Choclette
      9th June 2016

      I’m with you on that one Camilla – bring on those rhubarb cakes šŸ™‚

  15. Leave a Reply

    Claire Jessiman
    9th June 2016

    YUM! I can’t get enough of rhubarb at this time of year. Particularly like the idea of the crunchy topping.

    • Leave a Reply

      Choclette
      11th June 2016

      It’s such an old fashioned vegetable, but it seems to be making a comeback, which is ace.

  16. Leave a Reply

    Beverley
    13th June 2016

    If you were to make 2 rhubarb cakes to save on fuel, would it be OK to freeze one of them?

    • Leave a Reply

      Choclette
      13th June 2016

      Hi Beverley. I’ve not tried freezing this, but it’s the sort of cake I think would freeze very well.

    • Leave a Reply

      Choclette
      22nd June 2016

      Thanks Kate. It’s a fabulous cake and as I’ve just been given some more rhubarb I can see another one coming along very soon šŸ™‚

  17. Leave a Reply

    Henk Kooiman
    22nd June 2016

    Just baked another 3 of these cakes (everybody loved the previous editons !, so I’m making some more as they are easy bakes and make nice presents). Rhubarb season is nearly finished, but my neighbour gave me a large bunch yesterday. This time I used 20 % oat flour, some cinnamon and 2 tbsps of candied ginger. I also substitued 25 % of the butter with yogurt.
    They are on the cooling rack now …. and looking good.

    • Leave a Reply

      Choclette
      25th June 2016

      So glad the recipes proved a hit with your friends and family. As usual, your alterations sound like good ones. I’m off to friends for tea today and will be making one. I think I might add rose again, though I quite like the idea of your ginger – hmmm!

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