Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(29 ratings)

Prep: 15 mins Cook: 45 mins


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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 medium eggs at room temperature, beaten



    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



    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


  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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20th Apr, 2013
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
20th Apr, 2013
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
26th Feb, 2013
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
13th Feb, 2013
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!
24th Aug, 2012
I made this earlier today and it is delicious the tartness of the rhubarb goes perfectly with the lemon and cream topping
14th Aug, 2012
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!
14th Jul, 2012
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.
8th Jul, 2012
So good. My Nan asked for the recipe
30th Jun, 2012
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.
25th Jun, 2012
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!!


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