Rhubarb is great for cakes and this rhubarb loaf cake is a fabulous combination of tart and sweet perfect for satisfying the fussiest of cake enthusiasts.
25 people made this
225g self raising flour
1 pinch salt
125g unsalted butter, cubed
175g golden caster sugar
2 large eggs, lightly beaten
350g chopped rhubarb
2 tablespoons flaked almonds
3 tablespoons rhubarb and ginger jam
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
Sift the flour and salt into a large mixing bowl, add the butter, and rub together with your fingers until the mixture resembles fine breadcrumbs. Beat in the sugar and eggs gradually until the mixture is smooth.
Spoon half the cake mixture into the prepared loaf tin and scatter with half of the rhubarb. Pour in the remaining cake mixture and arrange the remaining rhubarb over the top, together with the almonds, pressing into the top of the loaf just a little so that the tips of the rhubarb and nuts stick out.
Bake in the centre of the oven for 1 hour to 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and warm the rhubarb and ginger jam in a saucepan over a medium heat, spoon and spread over the hot cake. Allow the cake to cool fully in its tin before transferring to a serving plate and serving.