Rhubarb & orange cake

Rhubarb & orange cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Sep, 2013
soooo delicious
14th Sep, 2013
Excellent very tasty & moist. Made with rhubarb straight from the garden
14th Sep, 2013
Excellent very tasty made with rhubarb straight from the garden
23rd Jun, 2013
Yum, yum, yum! Absolutely delicious, moist cake. Would put a bit more orange zest in next time, but very tasty nonetheless and have saved it to make again soon!
11th Jun, 2013
I made this on Sunday with rhubarb straight from the garden, used just over 150ml fresh orange juice instead of an orange as someone else suggested. Rhubarb sank to bottom but cake was lovely & moist. A big hit with my family - we ate half on Sunday with ice cream & polished it off on Monday night!
1st Jun, 2013
mine is currently in the oven....I had to use 2 tins as another comment said. Also, I think I cut my rhubarb pieces too big but will soon find out and I'm expecting them to sink now too! But a great way to us up rhubarb and hoping, as others have suggested, it tastes yummy!
1st Jun, 2013
Made this last week with rhubarb from my garden, lovely and moist, but the rhubarb did sink to the bottom and I had to cover the top to stop it from becoming too brown before the end of cooking time, but it tasted really nice!
Lady K
27th May, 2013
Delicious and so simple to make. Beautifully tangy and moist!
ktmartin's picture
26th May, 2013
Made twice and it has disappeared within minutes each time. Great cake
23rd May, 2013
Made this the other day & it was delicious and moist. Loved the way there was still a tartness to it with the rhubarb & orange.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?