Rhubarb & orange cake

Rhubarb & orange cake

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(31 ratings)

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


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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  • 400g rhubarb, thickly sliced



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

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



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

  • finely grated zest and juice 1 orange



    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 eggs
  • small handful flaked almonds
  • icing sugar, for dusting


  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, questions and tips

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14th Oct, 2018
Really lovely flavour. Covered with foil after 45 mins, in for another 15, looked amazing at this point but knife had a bit of goo in the middle so back in for 10, then the back 5th was slightly charred on top and side. So will probably rotate it after 45 next time and put in for 1hr 5. Rhubarb sank as cut into ~8mm slices. Used 3 satsumas instead of an orange, total about 75ml juice. Moist and delicious, avoiding charred bits!
9th Jul, 2018
Using my Kitchen Aid I made this with traditional creaming method, adding flour ground almonds juice and zest on slow speed after I had beaten in the eggs. I too chopped the rhubarb quite smal,l and because I didn't have quite enough, made up the quantity with raspberries. I added fruit at end using slowest speed. The cake was light and moist and my friends said it was delicious. I think the raspberries made it even more so.
Elizabeth Leicester's picture
Elizabeth Leicester
29th May, 2018
Nearly my whole rhubarb crop (!) so very glad it turned out well. Had the first serving as a hot pudding and then ate it as delicious cake.
Jugear27's picture
25th May, 2018
Really delicious, we loved it! I chopped the rhubarb quite small and only mixed half of it into the cake mixture. I put the remaining on top of the levelled cake mixture in the tin before topping with the flaked almonds. It cooked beautifully and the rhubarb was evenly distributed. The cake freezes well and is lovely as coffee cake or warmed as a dessert with vanilla or ginger ice cream.
19th May, 2018
Nice cake, the rhubarb didn't sink and I could smell and taste the orange. I've put some into the freezer as it's quite a big cake for two people, so will see if it freezes well.
13th Jul, 2017
Great recipe for using my home grown rhubarb. As others mentioned, I also found the rhubarb sunk which gave it a soggy bottom, but it didn't matter as it is such a tasty cake. I omitted the orange, as I didn't have one but I don't think it mattered, as the taste of the rhubarb really comes through. This is definitely going in my top three cake recipes!
10th Jun, 2016
My cake was delicious , will bake again Vivien
16th May, 2016
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.
20th May, 2015
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
27th Aug, 2014
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.


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