Rhubarb & orange cake

Rhubarb & orange cake

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(24 ratings)

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Cooking time

Prep: 35 mins Cook: 1 hr - 1 hr, 15 mins Plus macerating

Skill level

Easy

Servings

Cuts into 10 slices

Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
445
protein
6g
carbs
46g
fat
26g
saturates
13g
fibre
2g
sugar
31g
salt
0.7g
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Ingredients

  • 400g rhubarb, thickly sliced
  • 280g golden caster sugar
  • 225g butter, softened
  • finely grated zest and juice 1 orange
  • 225g self-raising flour
  • 100g pack ground almonds
  • 1 tsp baking powder
  • 3 medium eggs
  • small handful flaked almonds
  • icing sugar, for dusting

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Method

  1. Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
  2. Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
  3. Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

Recipe from Good Food magazine, May 2013

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Comments

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harriettsara's picture
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Not at all successful for me, and I'm pretty good at baking. In fact I put it in the bin after a slice.
My instinct says that it would be better without almonds and with more self raising flour.
Disappointing.

ensharp's picture
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Lovely sweet taste with a bit of sour from the orange and rhubarb but it would be good to give a measurement regarding how much orange juice to add as one orange can give vastly different amounts of juice compared with another. I thought I'd added too much juice and I was right, it was very very most and took longer to cook, an hour and a half.

dideto's picture

Really nice cake ,light and moist. The only thing is that my rhubarb sank at the bottom but still nice.Will make it again for sure I may try other fruit like raspberry or apple if i don't have any rhubarb.

emma-local-seasonal's picture
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This made a really lovely light cake for my Mum's Birthday, which is in 2nd week of May. I used rhubarb and eggs from a local farm. A great way to use seasonal ingredients. May be one day I'll grow my own rhubarb. The recipe was easy to follow and produced great results - just watch cooking time. My oven is a little fierce, so I looked at it at 45 mins and covered with foil, as suggested, for another 10 minutes.

missymoomia's picture
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The flavour was great but the rhubarb I used gave off too much water so the cake wasn't as firm as it should have been

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