Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(30 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

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

    Lemon

    le-mon

    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
    Eggs

    Egg

    egg

    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
    Rhubarb

    Rhubarb

    roo-barb

    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

Method

  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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Flathead wifi
1st Aug, 2017
I totally agree about increasing the cooking time, I cooked mine for just over an hour, and the tip from runman is spot on. The cake is lovely -but I added ALOT more rhubarb, because I love it, and added a bit of lemon juice to the mix. Really yummy.
Fit lass
29th May, 2017
5.05
I've made this a few times now, and find it bakes better in two 8" sandwich tins, at 160 in a fan oven for 35 mins. I mixed a heaped tablespoon of lemon curd into the cake mixture, along with the butter and sugar at the start, and a bit extra rhubarb at the end. For the icing, I adapted a recipe another reader suggested - 30g butter, 70g cream cheese, 2 tablespoons of lemon curd and 230g of icing sugar. This gave just the right consistency so it wasn't runny, and was just enough to sandwich the cakes together and cover the top. It's a deliciously moist cake, very popular with friends and family!!
MattSwain
25th Feb, 2017
3.8
Nice cake and will definitely make again. Would echo the comments of others in that it took about an hour to cook through and needed to turn the temperature of the oven down for the last 15 minutes or the outside would have been burnt. I love rhubarb so next time I'll definitely put quite a bit more than recipe states into it.
Imjwelch
31st May, 2016
2.55
The cake is a lovely constancy but I didn't find it particularly flavoursome.
Frantic Flapjack
2nd Jun, 2015
3.8
A lovely moist cake but the rhubarb taste was not too discernible. I also added some chopped glace ginger to the mixture. A good tip from rumman15 below as the cake does take longer to bake than the time stated in the recipe. Didn't bother with the topping. I just sprinkled some demerera sugar on top before baking.
FoodAddicts
24th Mar, 2014
Cant wait to try that for Mother's Day :) Please fill out this survey for those who love food ,it only takes few minutes! Really appreciate it! https://www.surveymonkey.com/s/WWQHDC6 Thanks
rumman15
5th Oct, 2013
Tastes lovely, but I suggest putting this on for an hour rather than 45 minutes as the inside was under-done. Put some foil on top of the cake after 40/45 minutes to prevent browning. Fan oven.
Lilb
5th Oct, 2013
Love this cake! Never actually made the icing but just sprinkled the top with demera sugar. It's also great with apple and cinnamon instead of rhubarb.
weejock
1st Jun, 2013
4.05
Absolutely delicious! Didn't have quite enough caster sugar in the cupboard so substituted about 100g of soft, light brown sugar to make up enough for the mix. Cake needed an extra 15 minutes at 160C fan oven. Whether it was a problem with the lemon curd I had or otherwise, I could not get the topping as thick as it looks in the picture and needed to whip some extra cream to beef it up. It's almost a shame to ice it at all - the top looks so pretty with the diced rhubarb peeking through!
vjandjb
6th May, 2013
5.05
Made this cake today, I also had to cook it longer and I made a slightly different topping. I use 100g cream cheese, 30g soft margarine, 75g icing sugar sifted, 2 tablespoons lemon curd. Beat it all together and top cake. I then flicked small blobs of lemon curd on the topping. Looked stunning. I made this for my tearoom and sold it all with great feedback.

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emmarussell
30th Mar, 2016
Can you swap the almond for anything? I hate almond!
goodfoodteam's picture
goodfoodteam
20th May, 2016
We haven't tested leaving out the almonds in this recipe so cannot guarantee perfect results, however, we think that you could swap the almonds for polenta. Use 50g polenta and increase the quantity of flour from 200g to 250g.
rhl500
19th May, 2014
5.05
Recipe works just as well with two smaller cakes sandwiched together with the topping. And I had no rhubarb.
rumman15
5th Oct, 2013
Tastes lovely, but I suggest putting this on for an hour rather than 45 minutes as the inside was under-done. Put some foil on top of the cake after 40/45 minutes to prevent browning. Fan oven.