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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jennytot32's picture
23rd May, 2013
have made this a few times and love it; you have to cut the rhubarb fairly small though or it will sink to the bottom of the cake. Also important to cover the cake halfway through baking as the top burns easily.
maggie@bointon.com's picture
22nd May, 2013
Excellent recipe. Made for a colleague's birthday and everyone loved it. Had to use lemon zest and chilled orange juice as had no orange to use, but this was not a problem and I kept the amount of juice to a minimum after reading other comments, so it was not too soft. Perfect combination of sweet and sour.
22nd May, 2013
We all love this cake
19th May, 2013
Great but it could tell you what you need
15th May, 2013
This was delicious and very moist. I split the mixture between two 20cm sandwich tins and they still took about 50 mins to cook. I then put cream in the middle and on top which made for a very lovely looking sponge. Would make again, though agree with above comment about orange juice, I used about 150ml I think.
14th May, 2013
Not at all successful for me, and I'm pretty good at baking. In fact I put it in the bin after a slice. My instinct says that it would be better without almonds and with more self raising flour. Disappointing.
13th May, 2013
Lovely sweet taste with a bit of sour from the orange and rhubarb but it would be good to give a measurement regarding how much orange juice to add as one orange can give vastly different amounts of juice compared with another. I thought I'd added too much juice and I was right, it was very very most and took longer to cook, an hour and a half.
9th May, 2013
Really nice cake ,light and moist. The only thing is that my rhubarb sank at the bottom but still nice.Will make it again for sure I may try other fruit like raspberry or apple if i don't have any rhubarb.
9th May, 2013
This made a really lovely light cake for my Mum's Birthday, which is in 2nd week of May. I used rhubarb and eggs from a local farm. A great way to use seasonal ingredients. May be one day I'll grow my own rhubarb. The recipe was easy to follow and produced great results - just watch cooking time. My oven is a little fierce, so I looked at it at 45 mins and covered with foil, as suggested, for another 10 minutes.
8th May, 2013
The flavour was great but the rhubarb I used gave off too much water so the cake wasn't as firm as it should have been


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