Couple of weeks back I shared a snap of my photo shoot set up for this Easy Rhubarb Cake on Instagram Stories. It was a lovely, sunny day and slightly passed my lunchtime so you will not be surprised that I ended up scoffing the slice as soon as photos were taken! Definitely not my everyday working lunch but once in a while it’s ok plus I had to stay true to myself and my “waste not” philosophy so that was that! 🙂
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!
With Royal Wedding celebrations only couple of days away, many people will be holding garden and street parties to celebrate together with Harry & Meghan. 🙂 If you are one of them and were deliberating about what to bake, Easy Rhubarb Cake might be your answer. If you are less generous in your portions than me you could easily get 12 lovely slices out of it and make it part of your celebratory spread! And how beautifully seasonal too plus don’t you just love these gorgeous pink rhubarb morsels when you cut into it!
If you are after some other ways of using rhubarb whilst in season, you must try my super refreshing Rhubarb & Ginger Cooler with Mint & Lemon. It is a fantastic, thirst quenching drink, perfect for those hot days when we need extra hydration! I would also highly recommend couple of Summery bakes you will love like this Easy Strawberry & Yogurt Cake or these White Chocolate & Almond Blondies with Raspberries. Both travel well so would be perfect as part of your picnic fare!
Slightly tangy and not overly sweet, light and fluffy rhubarb cake with hint of cinnamon! Perfect with a cup of tea!
- 240 g plain flour sieved
- 220 g vanilla sugar or regular caster sugar
- 125 ml rapeseed/sunflower/olive oil
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 Tbsp cinnamon or to your taste
- 500 g rhubarb cleaned and sliced into small chunks
- 4 large eggs in room temperature
- icing sugar to serve
Clean rhubarb and cut each stalk into small chunks. Prepare round spring form cake tin (approx. 25cm in diameter or equivalent) 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!
- 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.
Have you tried my Easy Rhubarb Cake? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Easy Rhubarb Cake with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too