Our seasonal recipe

Classic Rhubarb Cake

​Serves 10-12

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Preparation time

Less than 30 mins

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Ingredients​

  • 300g slender young rhubarb, trimmed and cut into roughly 2cm lengths
  • 200g softened butter, plus extra for greasing
  • 200g caster sugar, plus 3 tbsp for the topping
  • 3 large free-range eggs
  • 1 tsp vanilla extract or almond extract
  • 200g ground almonds
  • 200g self-raising flour
  • 1 tsp baking powder

 

Cooking time

1-2 hours

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  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm cake tin with butter and line the base with baking paper.

  2. Put all the ingredients in a food mixer or food processor. Beat until smooth and thick.

  3. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.

  4. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.

  5. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack.

    Can be served warm or cold.