Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(27 ratings)

Prep: 15 mins Cook: 45 mins


Serves 8
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting

Nutrition and extra info

Nutrition: per serving

  • kcal553
  • fat36g
  • saturates19g
  • carbs52g
  • sugars34g
  • fibre2g
  • protein8g
  • salt0.3g
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  • 225g unsalted butter, softened, plus extra for the tin
  • 225g caster sugar
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 medium egg at room temperature, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g ground almond
  • 200g self-raising flour
  • 140g forced rhubarb, washed and cut into small chunks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1 tbsp demerara sugar

For the topping

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


  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.

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Comments (50)

irmgard2's picture

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

scarleteden's picture

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

goatlady11's picture

Really delicious cake one that will be a favourite.
Not fond of fresh cream so did not make the topping, instead I cooked the rhubarb in a little brown sugar first, drained it well and saved the juice, when I took the cake out of the oven I made a number of holes in the top of the cake and poured the saved rhubarb juice which was nice and syrupee! lovely.

rchadwick74's picture

That looks delicious, can't wait to make it! Tried a different cake recipe using raw rhubarb a few weeks ago and was very happy with the delicious, moist result. It was a chocolate cake with a ganache top. I would definitely use more rhubarb than the recipe says too.

dianethom's picture

Sounds yummy, but I have a daughter with a nut allergy - would the recipe work without the almonds?

momotate's picture

This was a lovely cake, just the right size for us. I didn't make the frosting as suggested I just made a lemon drizzle out of confectioners sugar and the juice from the lemon, perfect. Will definately be making this one again.

eleanormayo's picture

This cake was lovely and light, but could definitely do with more rhubarb.

crazymothercooker's picture

Beautiful cake! Like everyone else, I found it wasn't cooked in an hour - I did use slightly more that 140g unforced rhubarb (to use two complete sticks) and found it needed an extra 10 mins. Will definitely make this again.

vrog's picture

Delicious cake. After an hour it was still not cooked though, so turned oven off and left it in there for another 30mins. Perfect! Topping is gorgeous.
Oh, and I used unforced rhubarb cut small which was fine.

epicurist's picture

Lovely cake. I too doubled the amount of rhubarb. Probably because of the extra moisture, it took an extra 30 mins to cook. To stop it from getting too brown, I put foil on top of the cake tin for the first hour.

elleskitchen's picture

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!

simondonlan's picture

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! :)

shoetowers's picture

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!

sllyst's picture

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.

tiffanymoney's picture

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 :)

cgsawyer's picture

Loved this recipe but would double the amount of rhubarb.

juliawoo's picture

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

ninoouk's picture

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!

gadabra's picture

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

greatwood9's picture

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


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