Rhubarb Cake

Being Rhubarb, this cake recipe is bitter and sweet. It is lovely when surved warm with a bit of cream.

Prep: 15 minutes
Cook: 45-60 minutes



  • 300g soft brown sugar
  • 125g butter
  • 2 eggs
  • 200ml milk
  • 250g self raising flour
  • 1 tsp ground cinnamon.
  • 1/2 tsp ground ginger
  • 1 tsp vanilla essence
  • 150g rhubarbs, sliced into 1cm pieces

Cinnamon Sugar

  • Mix a 100g of caster sugar with a teaspoon of ground cinnamon


  1. To Prepare: Preheat an oven to 180°C. Grease an 18cm round cake tin. Place the butter and brown sugar together in a bowl and beat them until they are creamy. Beat the eggs in one at a time until well combined. Slowly mix in a third of the milk followed by a third of the flour and repeat this with the remaining milk and flour. Beat in the cinnamon, ginger and vanilla. Stir in the rhubarb so that it is well distributed.
  2. To Bake: Spoon the batter into the cake tin evenly. Place the cake on the centre shelf of the preheated oven and leave it to bake for 45-60 minutes until it has risen and is golden. To test if it is cooked insert a skewer into the centre if it comes out clear it is ready. Turn the cake out onto a wire rack and while it is warm dust it with the cinnamon sugar. Serve slices of the cake warm or cold with cream.