Rhubarb and Vanilla Cake
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!
- 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.
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”
Do you pour the lemon juice in too when you put the rhubarb in?
No don’t add the lemon juice. The cake will turn out too sour if added.
Oh no, do not add the lemon juice, cake will have a very tart taste
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!
My rectangular tin’s dimensions are 23cmx17cm(approx) x 5cm
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.