Slightly tangy & not overly sweet, light and fluffy Easy Rhubarb Cake with a hint of cinnamon! Perfect with a cup of tea or lashings of custard, you choose! Delicious and easy bake to make the most of seasonal rhubarb!
Who doesn’t like quick, easy and delicious bakes using seasonal ingredients? Well, you know by now that I definitely do and my scrummy rhubarb cake is one of those bakes.
Easy Rhubarb Cake & Serving Suggestions
This cake is really delicious! It’s got a substantial amount of rhubarb in it so it’s slightly tangy and not overly sweet but once it’s baked and cooled you can adjust the sweetness with the appropriate amount of icing sugar to suit your taste. I personally really like this cake with a nice cup of ginger tea but any tea or coffee for that matter will do. If you’d like to make it more of a pudding or dessert simply serve it with lashings of custard and you’re in heaven! There is a good reason why rhubarb & custard are such a classic combination! Cream or ice-cream would also work really nicely here!
This humble yet delicious cake is perfect if you are planning on hosting any garden parties during the summer season but also a perfect offering for coffee mornings, bake sales and afternoon teas.
If you are less generous with your portions than me you could easily get 12 lovely slices out of it instead of 8!
As easy as this cake is, there are few things worth noting in order for it to be a success every single time.
- Size of your baking tin is really important. I’ve been using my 25cm/10inches round spring form tin and my cake takes anything between 45-50 minutes to bake. If you are using a tin with smaller diameter it might take longer for the cake to bake as it will be taller. I would suggest that you do the skewer test at approx 45 min and every 5 minutes after that up until the skewer comes out clean meaning the cake is ready.
- Skewer check is invaluable as it lets you establish whether your cake is baked or not. One word of warning though. When inserting the skewer into the cake bare in mind that there is quite a substantial amount of wet rhubarb in there and as long as there is no wet batter on your skewer but it is slightly moist, that would be an indicator that the cake is baked. If, however, there are still visible bits of batter on your skewer, then definitely pop it back in and then check again after 5 minutes and so on.
- Browning of the top of the cake. If you notice that your cake is getting a bit too brown on top but there is still some time before it’s ready then simply cover it gently with a piece of aluminium foil to prevent it from colouring too much.
How to make Easy Rhubarb Cake?
Easy Rhubarb Cake
- 240 g plain (all-purpose) flour sieved
- 220 g vanilla sugar or regular caster (fine) sugar
- 125 ml rapeseed/sunflower/olive oil
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 Tbsp cinnamon or to taste
- 500 g rhubarb cleaned and sliced into small chunks
- 4 large eggs in room temperature
- icing sugar to serve
Round spring form cake tin (approx. 25cm/10inches in diameter or equivalent)
- Clean rhubarb and cut each stalk into small chunks. Prepare your cake tin by greasing it with oil or butter and lining the bottom with greaseproof paper. Preheat the oven to 180C/350F/gas mark 4.
- Put eggs and sugar into the bowl of your food processor and mix on high speed until pale in colour and almost foamy like. Be patient as it will take a good while.
- Once you are happy with consistency very slowly start adding oil through the tube of your food processor mixing constantly.
- Sieve flour, baking powder and baking soda together and add in 3 stages to liquid batter in food processor, mixing slowly and only until incorporated after each addition. You might prefer to do this part by folding the flour mixture in by hand using a spatula to avoid overmixing.
- Pour the batter into prepared cake tin, spread chunks of rhubarb evenly over the top and sprinkle generously with cinnamon.
- Bake for approx. 45-50 minutes until the stick inserted in the centre of the cake comes out clean and top is nice and golden. Let it cool and serve sprinkled generously with icing sugar. Enjoy!
- Nutritional information is approximate and per 1 slice of cake based on 8 servings.
- If you don't have vanilla sugar you can add 1 tsp of vanilla paste or extract or seeds scraped out from half vanilla pod. Check out this post for details on how to make your own vanilla sugar.
- Feel free to adjust the amount of cinnamon to your taste or leave it out completely if not a fan.
- If using different size tin please see Tips in the post above on how to adjust baking time.
- Keep in airtight container for up to 3 days but best eaten on the day.
- Freezing not recommended.
Update Notes: This post was originally published on 16 May 2018 and updated in May 2019 with some more useful info and updated recipe card.
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