• 08/06/11
  • Comments: 1
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rhubarb cake 220


180g (60z) butter or margarine.
3 eggs, beaten.
pinch of salt.
450g(1lb) rhubarb, sliced into 2.5cm pieces.
180g Caster sugar
180g self raising flour
2 tablespoons of milk
1 tablespoon of Demerara sugar
50g butter or margarine
90g plain flour
25g caster sugar


Heat the oven to 190 C/ gas mark 5/ 375 F

Grease and line a 24cm (9 1/2 inch) round cake tin

Cream together the butter and sugar, stir in the eggs and fold in the flour and salt, add enough milk to give a dropping consistency.

Turn the cake mix into the tin.

Toss sliced rhubarb with demerara sugar. Arrange the rhubarb on top of the cake mix.

Make the topping by rubbing the butter into the flour and stirring in the sugar, sprinkle the topping mixture on top of the rhubarb and bake in the oven for about 45-60 minutes or until a skewer comes out clean. Cool on a wire rack.

rhubarb cake cooked 600

One Comment
  • Liz Kane June 12, 2011 at 20:05

    Absolutely delicious! We’re dairy free so I substituted the butter for rapeseed oil – 140g, and used some soy milk instead. Turned out really nice!