Moist rhubarb cake

Moist rhubarb cake


280 people made this

About this recipe: Very moist and delicious, makes a great dessert.


Serves: 12 

  • 50g butter, softened
  • 300g dark brown soft sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 250ml soured cream
  • 500g chopped rhubarb
  • 5 tablespoons caster sugar
  • 1/2 teaspoon ground nutmeg

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. In large bowl, cream together butter and brown sugar. Beat in egg and vanilla.
  2. Sift or stir together flour, bicarb and salt; gradually stir in to butter mixture. Fold in soured cream and rhubarb. Spoon batter into greased 33x22cm glass baking dish.
  3. Stir together caster sugar and nutmeg; sprinkle over batter.
  4. Bake at 180 C / Gas mark 4 for 40 minutes, or until tester comes out clean.

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Reviews (13)


Could I use tinned rhubarb ? If so how much would I use and if its in syrup would I still use the amount of sugar ? - 30 Apr 2013


Really lovely. my only suggestion would be to chop the rhubarb thinly. - 28 Sep 2011


I've made this recipe a few times but have reduced the sugar to 200g and it is still sweet enough and gets lots of good comments. - 07 Aug 2012

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