Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(30 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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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!!
23rd Jun, 2012
Delicious - used more rhubarb than in recipe. Will definitely make again. Froze beautifully.
22nd Jun, 2012
I made this to use up some rhubarb left over from another recipe. Delicious!
20th Jun, 2012
Have made this one twice in the last 2 weeks and both times it was lovely and enjoyed by all with a handful of mixed berries on the side and a touch more cream! I think it definitely needs more rhubarb though and used 250g and i think next time I'd even take it up to 300g. I also added the juice of half a lemon to the batter and it needed an extra 20 mins at the stated 160 fan, as per most other reviewers until cooked. I probably used double the amount of cream so the topping was more luxurious! A real winner, easy, different and one to make again and again
16th Jun, 2012
Really delicious cake one that will be a favourite. Not fond of fresh cream so did not make the topping, instead I cooked the rhubarb in a little brown sugar first, drained it well and saved the juice, when I took the cake out of the oven I made a number of holes in the top of the cake and poured the saved rhubarb juice which was nice and syrupee! lovely.
6th Jun, 2012
That looks delicious, can't wait to make it! Tried a different cake recipe using raw rhubarb a few weeks ago and was very happy with the delicious, moist result. It was a chocolate cake with a ganache top. I would definitely use more rhubarb than the recipe says too.
6th Jun, 2012
Sounds yummy, but I have a daughter with a nut allergy - would the recipe work without the almonds?
23rd May, 2012
This was a lovely cake, just the right size for us. I didn't make the frosting as suggested I just made a lemon drizzle out of confectioners sugar and the juice from the lemon, perfect. Will definately be making this one again.
3rd May, 2012
This cake was lovely and light, but could definitely do with more rhubarb.


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