Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level



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

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  • 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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  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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easydoesit's picture
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I made again and used Greek yoghurt with lemon curd and I still served it separately - delicious.

sllyst's picture
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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 :)

ykeeping's picture

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

martinfly's picture

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

martinfly's picture

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

christinagray's picture

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.

teresagilbert's picture

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

kirstymargaret's picture


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.

easydoesit's picture
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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?