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Rhubarb Cake

Rhubarb Cake

Brought to you by: Natoora
    8 serving

Prep time:

Cook time:

Serves: 8

Rhubarb cake makes the most of one of Britain’s most delicious seasonal ingredients. This recipe from Alix Caiger of Caiger & Co. makes a light dessert, scented with almond and vanilla, and the delicious tart edge of rhubarb. Best of all, you can prepare your rhubarb cake for baking in just 15 minutes. Add a sprinkling of sifted icing sugar, once your cake has cooled, to make it look extra pretty.
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  • 300g rhubarb, thinly sliced
  • 100g self raising flour
  • 200g ground almonds
  • 230g caster sugar
  • 1 tsp baking powder
  • 2 eggs
  • 150g plain yogurt
  • 1 tsp vanilla essence
  • 1 tsp almond essence
  • 125g unsalted butter , melted, plus extra to grease tin


Step 1

Grease and line a 9'' cake tin. Heat the oven to 180C with the rack in the middle.

Step 2

In a large bowl, mix together the flour, ground almonds, sugar, baking powder and a pinch of salt. In a smaller bowl, whisk the eggs with the yogurt, essences and melted butter.

Step 3

Incorporate the wet mixture into dry ingredients, just until no dry patches are left. Add the rhubarb. Try not to over-mix.

Step 4

Pour into a prepared tin, level off and bake for 40 minutes or until just cooked through and golden brown.

Step 5

Leave to cool in the tin for 15 minutes. Carefully turn out to finish cooling on a rack.

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