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Nutrition: per slice

  • kcal445
  • fat26g
  • saturates13g
  • carbs46g
  • sugars31g
  • fibre2g
  • protein6g
  • salt0.7g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, May 2013

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Comments, questions and tips (66)

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Overall rating

A star rating of 4.8 out of 5.78 ratings

Penny56

Really lovely cake. Made several times, exactly following the recipe and it has been very well received

cynthprc

I didn’t have enough rhubarb for the cake so halved the recipe and cooked it in a loaf tin. Tasted absolutely amazing, very moist, next time I would reduce the sugar for our family it was slightly sweet.

sq5qt4f7jbX0hFo2Rt

What a delicious cakes, so light and moist. The tartness of the rhubarb contrast beautifully with the sweetness of the orange. I did cut back on the sugar by about 50g as another post suggested. I will definitely make this again. I have an Aga so cooked it in the Aga cake baker for the time…

fionamoloney123g5GDKkG1

question

Can I freeze this cake ?

sassassassas avatar
sassassassas

Yes, you can - see the comment from BBC GF earlier. Wrap it well

mefawell

Stunning!

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