Rhubarb & orange cake

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

Easy

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: per slice

  • kcal445
  • fat26g
  • saturates13g
  • carbs46g
  • sugars31g
  • fibre2g
  • protein6g
  • salt0.7g
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Ingredients

  • 400g rhubarb, thickly sliced
    Rhubarb

    Rhubarb

    roo-barb

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

  • 280g golden caster sugar
  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely grated zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 225g self-raising flour
  • 100g pack ground almond
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 medium egg
  • small handful flaked almonds
  • icing sugar, for dusting

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.

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Comments (27)

vivienmatheson's picture

My cake was delicious , will bake again
Vivien

RonaUSA's picture
5

I had rhubarb fresh from the garden and eggs from the neighbour's free-range hens so went looking and found this recipe. I had American butter (not quite as high fat content as European) and it was fine. I also used blood orange as I had it - not sure if that made any difference.
Half way through mixing I realised I didn't have enough ground almonds and couldn't grind any others (like another reviewer) as I had none! Oops.
So I put some coconut flour in as substitute (texture is about the same as ground almonds) and baked the cake without almonds on top.
It was delicious both fresh out of the oven warm and later as a cake. The sharp rhubarb is great with this and it's not overly sweet. Served with some cream would make it even better!
My husband, a Scot is passionate about his bakery, raved.

MissPossum's picture
1.25

My cake sunk in the middle which I think was caused by the use of both baking powder and self-raising flour. The cake was quite moist but I didn't much like the combination of flavours. I won't be making it again.

missflops's picture
5

Such a gorgeous cake. I didn't have any oranges so replaced with chopped stem ginger and syrup which I had left over from a ginger cake that I had make the week before. I was also out of ground almonds but did have some flaked ones which I whizzed up in my food processor. Results was not as fine as processed ground almonds, but we actually liked the little bit of texture that it gave the cake. I also had to use large eggs, which didn't seem to effect the consistency of the cake at all. The rhubarb was meltingly soft and did not sink to the bottom. Will definitely be making this again. Husband loved it.

cowsandclouds's picture
5

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.

KochinVeronica's picture
5

So-soo goood!

Mang19's picture
5

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
3

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!

Lady K's picture
5

Delicious and so simple to make. Beautifully tangy and moist!

ktmartin's picture
5

Made twice and it has disappeared within minutes each time. Great cake

eleanormayo's picture
4

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
4

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
5

We all love this cake

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