Rhubarb and Vanilla Cake

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I have experimented with other Authors recipes of Rhubarb in a cake, made several and not successful at all. 

But this cake is a winner in our household and a Rhubarb Cake HAS finally made it into my own recipe book.
Baking and tasting this cake has changed our thoughts about Rhubarb in a cake. Only took us a few years.

Over the past 5 years, since inheriting Rhubarb on our plot; I have tried and followed so many recipes from books and online; word for word, following accurate measurements, methods and cooking times but just do not turn out how they are presented in the pictures! 

Oh my frustrations!

So this year, I scrapped them all and put pen to paper and put together my measurements, method and have come up with my version of what I think should be in every spoonful of a Rhubarb Cake from the first bite to the last!

175g    Softened Butter
175g    Eggs (approx 3 large eggs)
175g    Self Raising Flour
250g    Caster Sugar
300g    Rhubarb (note: this is the chopped weight: roughly 2cm size pieces)
1tbsp   Vanilla Extract
4 tbsp  Demerara Sugar (approx)
Juice    of a Fresh Lemon
Icing sugar to dust 
  • Prep a 23cm rectangular baking tin: line and butter the parchment paper and sprinkle with half of the Demerara sugar (coat all sides). Use a little more if required.
  • Add Lemon juice to the chopped Rhubarb, mix well and set aside. 
  • Make a Sponge mix: Beat Butter and sugar, add egg at a time, add vanilla, fold in flour. 
  • Add the lemon infused Rhubarb pieces to the mixture and fold in carefully. Make sure every piece of Rhubarb is coated in the cake mix.
  • Gently pour and spread the mixture into the prepared tin.
  • Top with the remaining Demerara sugar.
  • Bake for 30-40 minutes @ 180˙C 
  • Allow to cool for 10 minutes in the tin before removing to cool completely on a wire rack.
  • Dusting with icing sugar will hide the Demerara sugar. That is the surprise! A moist cake is what you see but from the first bite to the last you get a pleasant sweet crunch.
  • (Note: the 2 pieces in the middle were the last to go, those only have ‘2 sides’ of crunch where as the ‘rest have 3’).
  • You could serve it with Custard, Ice Cream or even Crème Fraîche but we all preferred it on its own. 
Enjoy x

For us its a sure winner, love to know what your experience is, of this cake, drop me a line or two, below, on Twitter, Instagram or Facebook.


7 Replies to “Rhubarb and Vanilla Cake”

  1. Thank you for a great recipe, my husband loved it. I can’t remember which tin I used when I first made it a few months ago. Could you clarify what you mean by a 23cm rectangular tin – could you give me both measurements for the rectangle. Many thanks!

  2. Finally made this after having it bookmarked for over a year! I reduced the sugar by quite a lot (175g total, dark muscavado not caster, and no demerara, though I can see the crunch would be nice), and added the lemon juice along with the rhubarb: an excellent cake, neither sour nor too sweet; made in July, not with early-season rhubarb.

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