Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
553
protein
8g
carbs
52g
fat
36g
saturates
19g
fibre
2g
sugar
34g
salt
0.3g

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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Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
  2. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy – if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
  3. Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
  4. Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.

Recipe from Good Food magazine, March 2012

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Comments

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rumman15's picture

Tastes lovely, but I suggest putting this on for an hour rather than 45 minutes as the inside was under-done. Put some foil on top of the cake after 40/45 minutes to prevent browning. Fan oven.

Lilb's picture

Love this cake! Never actually made the icing but just sprinkled the top with demera sugar. It's also great with apple and cinnamon instead of rhubarb.

weejock's picture
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Absolutely delicious! Didn't have quite enough caster sugar in the cupboard so substituted about 100g of soft, light brown sugar to make up enough for the mix. Cake needed an extra 15 minutes at 160C fan oven.

Whether it was a problem with the lemon curd I had or otherwise, I could not get the topping as thick as it looks in the picture and needed to whip some extra cream to beef it up. It's almost a shame to ice it at all - the top looks so pretty with the diced rhubarb peeking through!

vjandjb's picture
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Made this cake today, I also had to cook it longer and I made a slightly different topping. I use 100g cream cheese, 30g soft margarine, 75g icing sugar sifted, 2 tablespoons lemon curd. Beat it all together and top cake. I then flicked small blobs of lemon curd on the topping. Looked stunning. I made this for my tearoom and sold it all with great feedback.

vjandjb's picture
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Made this cake today, I also had to cook it longer and I made a slightly different topping. I use 100g cream cheese, 30g soft margarine, 75g icing sugar sifted, 2 tablespoons lemon curd. Beat it all together and top cake. I then flicked small blobs of lemon curd on the topping. Looked stunning. I made this for my tearoom and sold it all with great feedback.

bowdenei's picture

LITTLE VIXS forced rhubarb is grown in sheds and is more tender than grown outside. And yes you would use it raw. Haven't made this yet but it's on my to do list

bowdenei's picture

LITTLE VIXS forced rhubarb is grown in sheds and is more tender than grown outside. And yes you would use it raw. Haven't made this yet but it's on my to do list

bowdenei's picture

LITTLE VIXS forced rhubarb is grown in sheds and is more tender than grown outside. And yes you would use it raw. Haven't made this yet but it's on my to do list

lilifa's picture
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This cake is delicious! I made it in sandwich tins and used creme fraiche instead of cream for the topping and filling. I also added a bit of chopped up crystallised ginger with the rhubarb. Yum yum yum!

littlevixs's picture

Please could someone tell me what 'Forced Rhubarb' is? Do you use it raw or cooked first?
Sorry for being stupid but am a novis at cake making but I do love it!

emmamorello's picture

I made this earlier today and it is delicious the tartness of the rhubarb goes perfectly with the lemon and cream topping

wensleygirl's picture

Fab cake, also cooked in a fan oven at 160 for an xtra 10 mins or so. lovely and light and ,moist, will def add a little more rhubarb as i think i'll be making this as often as poss!

popittyr's picture
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Really delicious, so moist and tasty and the crunchy top of the cake make a lovely texture contrast. Everyone loved it but think it could do with a bit more rhubarb.

lknighty's picture
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So good. My Nan asked for the recipe

FlourCoveredGirl's picture
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Excellent light and fluffy flavoursome cake.
Like so many others though, it took longer to cook - after an extra 15 minutes it still felt slightly wet, so left it in the switched off oven for another half and hour which worked perfectly.
I'd also advocate adding at least an extra 50% rhubarb as there is very little in this cake, and think the idea of adding the lemon juice too would be a superb addition with a little extra flour so it's not too wet.
I topped this cake as directed, however I'll use marscapone cream next time with the lemon curd, and serve it on the side to make it more of a dessert rather than a 'cup of tea' type cake.

lindsaygiddings's picture
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Lovely moist cake...didn't make the topping but the cake was lovely even without. I cooked it for five minutes longer than stated. I also used a tad less sugar. Definitely one to add to the favourite's list!!

pnutlamour's picture
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Delicious - used more rhubarb than in recipe. Will definitely make again. Froze beautifully.

irmgard2's picture
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I made this to use up some rhubarb left over from another recipe. Delicious!

scarleteden's picture
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Have made this one twice in the last 2 weeks and both times it was lovely and enjoyed by all with a handful of mixed berries on the side and a touch more cream! I think it definitely needs more rhubarb though and used 250g and i think next time I'd even take it up to 300g. I also added the juice of half a lemon to the batter and it needed an extra 20 mins at the stated 160 fan, as per most other reviewers until cooked. I probably used double the amount of cream so the topping was more luxurious! A real winner, easy, different and one to make again and again

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