Rhubarb & lemon curd cake

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• Sue

  02 March 2012

  Sue rated and commented on this recipe

  

  I made this tonight and it was delicious. I used a fan oven 160C and it took about 15 mins more to cook. I didn't put the topping on top of the cake, but rather served it separately. I have some cake left over, (not a lot!), but should I keep it in the fridge or in a tin?

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• KB

  07 March 2012

  KB commented on this recipe

  SUE - FRIDGE or TIN? Generally speaking I find that cake keeps moist for longest when kept in a tin. I think this is standard. BUT if you have a fresh cream topping or as a spread in the middle of your cake, then definitely the fridge.

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• granny

  09 March 2012

  granny commented on this recipe

  Have not made this yet, but will do at weekend, clever way of using rhubarb.

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• Christina Gray

  10 March 2012

  Christina Gray commented on this recipe

  Just made this. I used Elmlea Cream and it didn't really stiffen up enough and I also had to leave it to cook for longer. It was well worth the wait. This cake was lovely and moist and absolutely delicious.

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• Michelle Flick

  10 March 2012

  Michelle Flick commented on this recipe

  What a lovely, moist cake. I had to cook for about 20 minutes longer on fan oven 160 degree c. Will definitely make again.

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• Michelle Flick

  10 March 2012

  Michelle Flick commented on this recipe

  What a lovely, moist cake. I had to cook for about 20 minutes longer on fan oven 160 degree c. Will definitely make again.

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• Leo

  12 March 2012

  Leo commented on this recipe

  I only had a few stalks of rhubarb showing and was going to make a crumble when we had friends coming for a meal but spotted this recipe and it was absolutely delicious and everyone really enjoyed it. The lemon curd goes brilliantly with the rhubarb and it is really moist. I actually left out 50g of sugar and I don't think it mattered

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• sllyst

  15 March 2012

  sllyst rated and commented on this recipe

  

  Absolutely delicious! My partner doesn't like rhubarb, or my children for that matter and they all loved this cake. The cake itself it lovely but the lemon curd cream make it something really special yet it still tastes light. I made it to the recipe above but ended up using a whole pot of cream being as i used elmlea light so that's ok :)

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• Sue

  15 March 2012

  Sue commented on this recipe

  I made again and used Greek yoghurt with lemon curd and I still served it separately - delicious.

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• childminder

  15 March 2012

  childminder commented on this recipe

  Made this cake this morning and it is delicious! More like a pudding than a cake! Despite taking alot longer to cook than stated, though I used the correct size cake tin! Also did not use double cream for lemon curd topping, just used lemon curd and icing sugar and topped with orange and lemon slice cake toppers you can get from most supermarkets! Lovely moist cake! Yum, yum!

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• greatwood9

  17 March 2012

  greatwood9 commented on this recipe

  yummee, love this cake. Sounds odd but it works. Shall do again soon whilst rhubarb in season.

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• Gadabra

  18 March 2012

  Gadabra rated and commented on this recipe

  

  Made it just as the receipe, interestingly I also had to cook it for 20 mins longer than suggested, again in a fan oven at 160. Excellent result though, everyone so far, has loved it

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• ninoouk

  21 March 2012

  ninoouk commented on this recipe

  I have made this tonight, ended up baking it for an extra half hour on a lower heat. Turned out amazing though, so tasty and so moist. I couldnt find any rhubarb in the shops yet so used a tin of rhubarb and drained as much of the juice out as possible... still turned out lovely. I also used elmlea double cream and it whipped up nice and firm... i LOVE this cake!!! Thank you!

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• Juliawoo

  23 March 2012

  Juliawoo commented on this recipe

  from his it seems you put the rhubarb in without cooking it first?

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• Claire Sawyer

  11 April 2012

  Claire Sawyer commented on this recipe

  Loved this recipe but would double the amount of rhubarb.

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• Tiffany

  15 April 2012

  Tiffany rated and commented on this recipe

  

  Made this last night. Due to a timing hiccup we had it warm with the lemon curd cream on the side. It was delicious - definitely one to make again. I used around 1.5 times the rhubarb, and cooked for an extra 15 mins but it still was slightly uncooked in the middle (correct size tin used). I have a quarter of it left so can decide if it is actually better hot or cold later today :)

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• sllyst

  15 April 2012

  sllyst commented on this recipe

  The cake was light and luscious, the ground almonds gave it a lovely texture and the topping was divine, felt like a real treat and an interesting new way of using rhubarb.

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• shoetowers

  16 April 2012

  shoetowers rated and commented on this recipe

  

  This cake is amazing - would highly recommend it!!!!! Went down a storm at Sunday lunch - absolutely gorgeous, moist and flavoursome. I will definitely make it again but I think it can take more rhubarb so will increase the quantity next time. My oven took 20 minutes longer than the recipe stated - same as other people noted above. Also I copied the comments above about serving the cream on the side. In addition I stewed surplus rhubard with lemon & ginger and served that on the side too. Mmmmmmmmmmm! Sadly its all gone, otherwise I'd have a slice now!

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• simondonlan

  17 April 2012

  simondonlan rated and commented on this recipe

  

  Super cake! The moistest sponge I've cooked for a while. I added the juice of half a lemon to the batter after adding the flour as it looked a little thick - this worked a treat and gave an extra zesty flavour! Served the cake as an informal dinner party pud and it went down a treat. Ate the leftovers the following day for breakfast! :)

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• EllesNewEnglandKitchen

  20 April 2012

  EllesNewEnglandKitchen rated and commented on this recipe

  

  Made this last weekend for a dinner party and it was fabulous! The cake is moist, light, and not at all too sweet. I mixed the lemon curd with Greek yogurt as one reviewer suggested. Also, added a handful of raspberries and one teaspoon of almond extract to the cake. I'll make this again and again--and try some different fruits in there, as well. Thanks!

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Ingredients

• 225g unsalted butter , softened, plus extra for the tin
• 225g caster sugar
• zest 1 lemon
• 4 medium eggs at room temperature, beaten
• 75g ground almonds
• 200g self-raising flour
• 140g forced rhubarb , washed and cut into small chunks
• 1 tbsp demerara sugar

FOR THE TOPPING

• 75ml double cream
• 3 tbsp lemon curd , plus extra for drizzling

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 225g unsalted butter , softened, plus extra for the tin
• 225g caster sugar
• zest 1 lemon
• 4 medium eggs at room temperature, beaten
• 75g ground almonds
• 200g self-raising flour
• 140g forced rhubarb , washed and cut into small chunks
• 1 tbsp demerara sugar

FOR THE TOPPING

• 75ml double cream
• 3 tbsp lemon curd , plus extra for drizzling

PER SERVING

553 kcalories, protein 8g, carbohydrate 52g, fat 36 g, saturated fat 19g, fibre 2g, sugar 34g, salt 0.3 g

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