Rhubarb & orange cake

Rhubarb & orange cake

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(44 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Sophy Lou
26th Jun, 2020
One of the nicest cakes I've ever made! Never to dry, and has a brilliant flavour. Fairly easy too!
15th May, 2020
Delicious. Enjoyed by the whole family, even those for aren't usually too keen on rhubarb. I chopped the rhubarb into small pieces and placed a few on the top with the flaked almonds (as recommended by others). As I don't have a 23cm tin I increased everything by 1.09 times (https://keikos-cake.com/panconversion.html) and made the cake in a 24cm tin. It took ages to cook - 2hrs 15 mins at 160C - but I added some milk to the batter (as I didn't increase the egg content) as it seemed too thick to me. Enjoyed warm from the oven and looking forward to having it cold tomorrow.
10th May, 2020
My cake came out perfect: moist, delicate, buttery and full of rhubarb and orange flavor. I was careful not to put too much orange juice in the batter. I also mixed the flour, baking powder, and almond meal together first before adding to the wet ingredients (I beat in eggs and orange zest and juice with the butter/sugar first). Brilliant cake. I have so much rhubarb in the garden...will make again!!
18th Sep, 2019
Delicious. Great cake and easy to do. I used the last of this year's rhubarb to make this today. Always a hit
10th Jun, 2019
Reserve some Rhubarb and lay on the top before adding flaked Almonds . I cooked the cake for 1hr then covered with foil for another 20mins .
28th Apr, 2019
I made this with gf flour and it was deliciously light and moist. It did take longer to bake (1.5 hours) and I covered the top with foil to stop it burning. Most of my rhubarb dropped to the bottom and I would have preferred it to have been evenly distributed (hence 4 stars). The flavour of the ground almonds definitely came through - this was the best part of it for me. For someone who hates baking, this was a success.
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.


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