Favourite rhubarb cake ever

Photo: Simon Lambert
Photo: Simon Lambert
I have made so many cakes and this cake is a winner. It could easily be used as a dessert and in summer you could easily swap out the rhubarb for the stone fruits and berries.

Favourite rhubarb cake ever

Makes 12 squares



2 ½ cup flour

¼ tsp baking powder

150g butter, softened

1 cup sugar

2 eggs

2 Tbsp milk



600g rhubarb, chop into bite size pieces

¼ cup sugar

3 eggs

¼ cup sugar

6 Tbsp flour

1 tsp vanilla


Icing sugar for dusting



Preheat the oven 180C

Grease a 20cm rectangle tin, line with baking paper.

Sift the flour and baking powder together, set aside

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Add the eggs, beating well. Add the milk and continue mixing.

Add the flour mixture and fold through gently until combined.

Spread evenly into prepared cake tin, it may be a little sticky so use a little water on the back of your spoon to get a smooth result.

Combine the rhubarb with sugar and cinnamon, combine well.

Spread evenly over the base.

Beat the eggs, sugar and vanilla together until light and airy.

Fold through the flour and pour over the rhubarb filling.

Bake for 35-40 minutes.

Cool and cut into squares.  Great either hot or cold and of course plenty of cream or yoghurt.


thanks for sorting out the eggs in the filling.... what about the cinnamon?


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