Rhubarb & lemon curd cake

Rhubarb & lemon curd cake

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(38 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…

  • 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. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) 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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7th Jul, 2019
Took a lot longer than 45 minutes to bake but really light and delicious.
1st May, 2018
I halved the ingredients and cooked in 20cm sandwich tin. Made the topping as in the recipe and it made a delicious pudding.
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.
29th May, 2017
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!!
25th Feb, 2017
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.
31st May, 2016
The cake is a lovely constancy but I didn't find it particularly flavoursome.
Frantic Flapjack
2nd Jun, 2015
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.
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
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.
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.


Debra Wood's picture
Debra Wood
13th Aug, 2019
Managed to whip this recipe up, and put in oven on recommended temperature, but after 45 minutes it was still very sticky in the middle but quite brown on the outside, so I turned the oven down but found it needed at least another half an hour. Finally, the outside was very well done and over cooked, just the inside was ok, can someone tell me where I went wrong.
goodfoodteam's picture
22nd Aug, 2019
Sorry to hear you had a problem. If the rhubarb gives off a lot of liquid, the cake can take longer to cook. We'd recommend covering the cake if it's already brown and the inside isn't cooked. We hope this helps in future.
30th Mar, 2016
Can you swap the almond for anything? I hate almond!
goodfoodteam's picture
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.
19th May, 2014
Recipe works just as well with two smaller cakes sandwiched together with the topping. And I had no rhubarb.
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.
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