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.
A Simple Rhubarb Recipe
I may have called this remarkable 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 five ingredients too: flour, butter, sugar, eggs and rhubarb. Unusually for me, I chose to use wholemeal spelt flour mixed with plain flour. For this sort of cake, this mix makes for a lighter bake than using 100% wholemeal flour.
So, for this cake, no creaming of butter and sugar is required. This means you don’t have to wait ages for the butter to become softened. Instead you rub the cold butter into the dry ingredients with your fingertips. All you need to do then, is stir in the rhubarb pieces followed by the eggs. Easy peasy. Oh! You may just need to spoon the mixture into a baking tin and put it in the oven too.
Remarkable Rhubarb Cake
I have to confess I’ve made many rhubarb cakes in my time and all of them are good. You’ll find a few of them in a list further down the post. This one, 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.
A Touch of Rose
The second time I made this cake, I scattered a little homemade rose sugar over the top. This gave it a subtle rosy flavour and an added air of sophistication. We found that a dollop of whipped cream made a fine accompaniment. But I’m pretty sure custard would work well too.
If you like the idea of a rose enhancement, but don’t have any rose sugar, rose cream makes a delicious alternative. Just whip up some double cream along with a drizzle of rose syrup, a sprinkling of rose water or a drop of rose extract.
Pudding or Cake?
So, is this cake a dessert? Or is it best left for afternoon tea? It’s good for both in my opinion, so I’ll leave this one for you to decide.
Other recipes for rhubarb cake you might like to try
- Rhubarb bundt cake via Tin and Thyme
- Matcha, rhubarb and chocolate cake via Tin and Thyme
- Rhubarb custard cake via Tinned Tomatoes
- Honey cakes with rhubarb and rose via Tin and Thyme
- Rhubarb fairy cakes with edible flowers via Tin and Thyme
- Rhubarb & ginger cake via Fab Food 4 All
- Peach and rhubarb upside down cake via Farmersgirl Kitchen
- Rhubarb friands via Tin and Thyme
- Rhubarb and orange chocolate cake via Tin and Thyme
- Vanilla rhubarb buttermilk cake via Baking Queen 74
- Rhubarb and rose polenta cake via Tin and Thyme
- Rhubarb and white chocolate muffins via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this deliciously simple fruity cake, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Remarkable Rhubarb Cake. PIN IT.
Remarkable Rhubarb Cake – The Recipe
Remarkable Rhubarb Cake
- 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.
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.
I’m sending this remarkable rhubarb cake off to Katie at Feeding Boys for Simple and in Season. Rhubarb has a wonderfully long season in the UK. It starts in April and goes on until September, but it’s probably at its best now.