Rhubarb & orange cake

Rhubarb & orange cake

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(16 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

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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cowsandclouds's picture
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Really delicious cake. I used two medium oranges for the zest and got 145ml juice out of both. I used 4 medium rhubard sticks which measured near enough to the 400g required once end trimmed. I cut my rhubard into half inch slices - they didn't sink and I found the bite size pieces perfect once the cake was cooked. I was eager to pop the cake in the oven and forgot to add the flaked almonds but I didn't miss them. I'll definitely make this again. Does anyone know if it freezes well? There are only two of us at home so a whole cake is quite a lot and I hate wasting food. Thanks.

cowsandclouds's picture
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Really delicious cake. I used two medium oranges for the zest and got 145ml juice out of both. The 4 medium rhubard sticks just measured near enough to the 400g required. I cut my rhubard into half inch slices - they didn't sink and I found the bite size perfect once the cake was cooked. I was eager to pop the cake in the oven and forgot to add the flaked almonds but I didn't miss them. I'll definitely make this again. Does anyone know if it freezes well as there are only two of us at home so a whole cake is quite a lot and I hate wasting food. Thanks.

KochinVeronica's picture
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So-soo goood!

Mang19's picture
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Gorgeous. Thanks a million to the poster who worked out an orange as 150mls - my orange was a miserly 75mls could have been a disaster :-) Perfect cake went down a treat.

hollymiranda's picture

soooo delicious

suesmith10's picture

Excellent very tasty & moist. Made with rhubarb straight from the garden

suesmith10's picture

Excellent very tasty made with rhubarb straight from the garden

bethanevans's picture

Yum, yum, yum! Absolutely delicious, moist cake. Would put a bit more orange zest in next time, but very tasty nonetheless and have saved it to make again soon!

daybreak21's picture

I made this on Sunday with rhubarb straight from the garden, used just over 150ml fresh orange juice instead of an orange as someone else suggested. Rhubarb sank to bottom but cake was lovely & moist. A big hit with my family - we ate half on Sunday with ice cream & polished it off on Monday night!

becjsaunders's picture

mine is currently in the oven....I had to use 2 tins as another comment said. Also, I think I cut my rhubarb pieces too big but will soon find out and I'm expecting them to sink now too! But a great way to us up rhubarb and hoping, as others have suggested, it tastes yummy!

kassis's picture
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Made this last week with rhubarb from my garden, lovely and moist, but the rhubarb did sink to the bottom and I had to cover the top to stop it from becoming too brown before the end of cooking time, but it tasted really nice!

kafroon's picture
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Delicious and so simple to make. Beautifully tangy and moist!

ktmartin's picture
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Made twice and it has disappeared within minutes each time. Great cake

eleanormayo's picture
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Made this the other day & it was delicious and moist. Loved the way there was still a tartness to it with the rhubarb & orange.

jennytot32's picture
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have made this a few times and love it; you have to cut the rhubarb fairly small though or it will sink to the bottom of the cake. Also important to cover the cake halfway through baking as the top burns easily.

mugglewump's picture

Excellent recipe. Made for a colleague's birthday and everyone loved it. Had to use lemon zest and chilled orange juice as had no orange to use, but this was not a problem and I kept the amount of juice to a minimum after reading other comments, so it was not too soft. Perfect combination of sweet and sour.

jjakfood's picture
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We all love this cake

crazybgt's picture

Great but it could tell you what you need

scentedletters's picture
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This was delicious and very moist. I split the mixture between two 20cm sandwich tins and they still took about 50 mins to cook. I then put cream in the middle and on top which made for a very lovely looking sponge. Would make again, though agree with above comment about orange juice, I used about 150ml I think.

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.

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