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Rhubarb, marzipan & citrus cake

Rhubarb, marzipan & citrus cake

A star rating of 4.7 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus macerating
  • Easy
  • Serves 12 - 15

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

  • Vegetarian
Nutrition: per serving (15)


  • 300g softened butter , plus a little for the tin
  • 400g thin-stemmed rhubarb , cut into thick pieces
  • 350g golden caster sugar
  • ½ orange , zested
  • 1/2 lemon , zested
  • 3 large eggs
  • 200g self-raising flour
  • 50g fine polenta
  • 50g ground almonds
  • 1 tsp baking powder
  • 100g marzipan , chopped into small chunks


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.

  • STEP 2

    Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.

  • STEP 3

    Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.

Goes well with

Recipe from Good Food magazine, March 2017


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A star rating of 4.7 out of 5.28 ratings

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