Moist rhubarb cake

    1 hour

    Very moist and delicious, makes a great dessert.

    384 people made this

    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 in English (194)


    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