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.

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