Rhubarb cake

    1 hour

    An easy, foolproof rhubarb cake that's perfect for when fresh rhubarb is in season. It never fails and is chock-a-block with rhubarb in every bite.

    621 people made this

    Serves: 18 

    • 125g (4 1/4 oz) butter
    • 300g (11 oz) caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 250g (9 oz) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 250ml (8 fl oz) buttermilk
    • 250g (9 oz) rhubarb, chopped
    • 1 tablespoon plain flour
    • Topping
    • 50g (2 oz) butter
    • 2 teaspoons ground cinnamon
    • 225g (8 oz) brown sugar

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
    2. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
    3. Toss rhubarb with 1 tablespoon flour and stir into cake mixture. Spoon cake mixture into buttered 23x33cm baking tin and smooth the surface.
    4. Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over cake mixture.
    5. Bake at 180 C / Gas 4 for 45 minutes.

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    Reviews in English (346)


    Excellent - I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless.  -  18 Jul 2008


    Used different ingredients. Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some, but not all of the juice. I used 2 cups of the finely chopped rhubard and it was perfect. I didn't have any buttermilk so I used the rhubarb juice to add to the milk instead of lemon juice - probably between 1/4 and 1/2 cup of juice. I also didn't add the topping suggested as I didn't want a coffee cake. I used homemade cream cheese frosting and it was wonderful!  -  18 Jul 2008


    This is a great recipe. Some other reviewers had problems with the centre falling - these tips may help. Cakes will sink or fall because of the following 1.Over-beating - too much air is incorporated 2.Under-baking - oven temp is too low or too short a baking time 3.Over or under measurement of ingredients 4.Using too small/large of baking tin 5. Make sure your oven temp is correct - preheat for at least 30 min. and ensure your oven is heating properly by using an oven thermometer for accuracy and finally, only open your oven door if you have to and then make sure 3/4 of the cooking time is up. Happy baking everyone!  -  18 Jul 2008