Perfect rhubarb cake

    1 hour 20 min

    It is possible to make the perfect rhubarb cake that is both sweet, tart and deliciously moist, just as the perfect rhubarb cake should be! Serve with a little fresh whipped cream on the side.

    8 people made this

    Serves: 10 

    • 140g margarine, at room temperature
    • 150g golden caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 110g self raising flour
    • 200g ground almonds
    • 1 1/2 teaspoons baking powder
    • 4 stalks rhubarb, finely chopped
    • 55g flaked almonds
    • 2 tablespoons rhubarb jam

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm cake tin with baking parchment.
    2. In a large mixing bowl, cream the margarine and sugar together until pale and fluffy. Beat in the eggs, one at a time, until the mixture is creamy and well combined. Add the vanilla extract and mix well.
    3. In a separate bowl, sift in the flour then add the ground almonds and baking powder. Fold the dry ingredients into the wet ingredients and mix well. Add the rhubarb and mix well. Transfer the mixture to the prepared cake tin and smooth the top. Sprinkle the flaked almonds on top.
    4. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
    5. When ready to serve, remove from the tin using the baking parchment to help you. Place on a serving plate and spread the rhubarb jam thinly on top. Slice and serve.

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