Rhubarb lemon cake

Rhubarb lemon cake

Serves 6-8


6 medium Ryans Irish rhubarb stalks

115g butter

150g caster sugar

2 large eggs

1 tsp vanilla essence

1 lemon zest

1/4 tsp almond essence

120ml buttermilk

200g plain flour

50g ground almonds

1 tsp baking powder

1/2 tsp bread soda

pinch salt


  • Preheat your oven to 170C/150C fan.
  • Line the base of a 8” round loose bottom cake tin with parchment paper.
  • Grease and dust the sides and base. Set aside.
  • Wash and dry the rhubarb.
  • Cut the raw rhubarb into equal lengths and set aside.
  • For the cake batter, cream the butter and sugar together until smooth and creamy.
  • Add the eggs one by one and mix.
  • To this add the vanilla and almond essence and the lemon zest. Mix.
  • Sieve the flour, bread soda, salt and baking powder and add to the mix along with the ground almonds. Combine.
  • Finally add the buttermilk and mix until you have a smooth cake batter.
  • Spoon this mix into the prepared tin.
  • Arrange the prepared rhubarb slices on top of your cake mix in any design you like.
  • Pop into the preheated oven and bake for 1 hour.
  • Remove and allow to cool slightly before serving.
  • So serve, dust with icing sugar and serve with a big dollop of freshly whipped cream.

About the author

Leave a Reply

Get Free Recipes

Latest News & Recipes

Strawberry & Cream Gateaux
29th July 2022By
Carrot walnut loaf
29th July 2022By
Strawberry Galette
29th July 2022By
Triple Chocolate Chip Cookies
29th July 2022By
Chocolate Orange Hot Cross Buns
6th April 2022By
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

error: Content is protected !!