Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(27 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g unsalted butter, softened, plus extra for the tin
  • 225g caster sugar
  • zest 1 lemon

    Lemon

    le-mon

    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

    Egg

    egg

    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

    Rhubarb

    roo-barb

    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

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.

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Comments, questions and tips

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Comments (50)

Imjwelch's picture
2.5

The cake is a lovely constancy but I didn't find it particularly flavoursome.

Frantic Flapjack's picture
3.75

A lovely moist cake but the rhubarb taste was not too discernible. I also added some chopped glace ginger to the mixture. A good tip from rumman15 below as the cake does take longer to bake than the time stated in the recipe. Didn't bother with the topping. I just sprinkled some demerera sugar on top before baking.

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
4

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
5

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
5

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
5

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
4

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
5

So good. My Nan asked for the recipe

FlourCoveredGirl's picture
5

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
5

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
5

Delicious - used more rhubarb than in recipe. Will definitely make again. Froze beautifully.

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Questions (2)

emmarussell's picture

Can you swap the almond for anything? I hate almond!

goodfoodteam's picture

We haven't tested leaving out the almonds in this recipe so cannot guarantee perfect results, however, we think that you could swap the almonds for polenta. Use 50g polenta and increase the quantity of flour from 200g to 250g.

Tips (2)

rhl500's picture
5

Recipe works just as well with two smaller cakes sandwiched together with the topping. And I had no rhubarb.

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.

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