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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10th Jun, 2019
I read your message and saved some and it turned out really well thank you
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.
cowsandclouds's picture
21st May, 2014
Really delicious cake. I used two medium oranges for the zest and got 145ml juice out of both. I used 4 medium rhubard sticks which measured near enough to the 400g required once end trimmed. I cut my rhubard into half inch slices - they didn't sink and I found the bite size pieces perfect once the cake was cooked. I was eager to pop the cake in the oven and forgot to add the flaked almonds but I didn't miss them. I'll definitely make this again. Does anyone know if it freezes well? There are only two of us at home so a whole cake is quite a lot and I hate wasting food. Thanks.
KochinVeronica's picture
29th Apr, 2014
So-soo goood!
12th Apr, 2014
Gorgeous. Thanks a million to the poster who worked out an orange as 150mls - my orange was a miserly 75mls could have been a disaster :-) Perfect cake went down a treat.


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