We have a lot of rhubarb in our garden and so I make this cake a lot in the summer. It is lovely and moist.


Rhubarb topping:

50g caster sugar (I usually use golden)

Zest of an orange

300g rhubarb cut up into small chunks


150g caster sugar

140 g butter

85g self raising flour

100g ground almonds

1/2tsp baking powder 

Juice of half the orange

2 eggs


Line a 20cm cake tin

Heat the oven to 160c

Mix the cake topping together and leave to ‘marinade’

Put the cake ingredients in a mixer and mix well together (if doing by hand you might want to cream the butter and sugar together before mixing in the rest of the ingredients)

Spoon the cake mix in to the tin and then arrange the cake topping on top. There will be some juice in the cake topping which you can drizzle over. 

Bake for 45 minutes or until a cake tester comes out clean.



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