Rhubarb Cake

Rhubarb Cake

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Servings: 6
Calories: 589


  • 1 1/4 lb rhubarb stalks net weight
  • 12 oz sugar
  • generous pinch cinnamon
  • 5 oz butter
  • 3 eggs
  • 8 oz plain flour
  • 1 tsp baking powder
  • 4 tbsp milk
  • 1 lemon
  • salt


  • The day before you plan to make this cake, trim and rinse the rhubarb, running a potato peeler over the surface to take off the outermost layer unless it is very young and tender.
  • Any thick stalks should be cut lengthwise in half, so that all the pieces are of an even thickness. Cut them into 1 1/2 in (3 1/2 cm) sections and place in layers in a large non-metallic bowl (plastic or glass are ideal).
  • Mix the sugar with the cinnamon and sprinkle a little on to each layer, reserving most of it for sprinkling over the top layer.
  • Leave to stand in a cool place overnight. When it is time to make the cake, preheat the oven to 375°F (190°C) mark 5.
  • Work the butter, softened at room temperature, with 5 oz (150 g) of the sugar; beat until pale and fluffy; beat in the eggs one at a time.
  • Sift in the flour with the baking powder and a pinch of salt; stir in well, adding the milk and the juice and finely grated rind of the lemon.
  • Grease a 9-10 in (24 cm) flan dish or fairly shallow spring-release cake tin with butter; drain off all the liquid from the rhubarb and chop 7 oz (200 g) of the pieces finely; fold into the cake mixture and turn into the flan dish or cake tin; smooth the surface level with a palette knife. Cover with the remaining pieces of rhubarb, arranging these neatly side by side in concentric circles, working from the outer edge inwards.
  • Bake in the oven for 45 minutes; leave to settle and cool slightly before taking it out of the cake tin (if baked in a ceramic flan dish you will not need to take it out).
  • Serve warm or at room temperature.
Calories: 589 kcal
Carbohydrates: 92 g
Protein: 8 g
Fat: 22g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 134 mg
Sodium: 280 mg
Potassium: 388 mg
Fiber: 3 g
Sugar: 59 g
Vitamin A: 826 IU
Vitamin C: 17 mg
Calcium: 161 mg
Iron: 3 mg
Ingredients Fruits, Rhubarb
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