Thursday, 22 August 2013

Scrummy Rhubarb & Lemon Cake

It's a busy time of year for us here in the gardens of Vialii Towers. From dead-heading the flowers to weeding the borders there is always something interesting to do. Last weekend, M&D and I decided we were going to harvest some of the lovely fruit and vegetables in the garden and make some wonderful meals. As Autumn is fast approaching we decided to  have a last pick of our rhubarb.

Scrummy rhubarb & lemon cake

We had lots of rhubarb to pick

Firstly, Mummy used some of the rhubarb that we picked to make a lovely Rhubarb Crumble:

Yummy Rhubarb Crumble

Mmmm, ready for some custard!

As if that wasn't enough, Mummy then baked a scrummy Rhubarb and Lemon cake. There were still loads of stalks of rhubarb left over so we cleaned it and then M&D cut it all into small chunks and put it in the freezer. It will keep up to one year so we will have lovely rhubarb available until it starts growing again next year! You could also use some of your rhubarb to make Yummy Rhubarb Chutney. 

Now, like I say, the cake was proper lovely so, being the kind girl that I am, I decided to share the recipe and some photos with you. 


Rhubarb & Lemon Cake


  • 320g plain flour (plus 2 tablespoons for coating the rhubarb)
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 125g unsalted butter
  • 225g granulated sugar
  • zest of 1 lemon
  • 3 eggs
  • 1/2 teaspoon lemon oil (1)
  • 95g buttermilk (2)
  • 400g rhubarb, trimmed and very thinly sliced 

For the Lemon Glaze:

  • 250g icing sugar, more as needed
  • Juice of 1 lemon
  • 1 tablespoon nearly melted butter


Preheat oven to 350/180 degrees. Butter a 10-cup bundt pan or a 22cm spring-form tin. 

To make the cake, sift the flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the icing sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.

The cooked cake with the rhubarb pieces -
this will become the bottom of the cake

The iced cake

Serve with a nice cup of tea

If you manage not to eat it all at once,
keep it in a pretty cake stand


I hope you enjoy this cake as much as me! It's yummy and moist and the rhubarb kinda explodes in your mouth! It would make a great cake for any occasion.

Hugs & kisses

Lulu xx

1. Mummy didn't have lemon oil so she just used the zest of another lemon. You could use the juice but then you would need to reduce the amount of buttermilk you added.

2. If you can't find buttermilk you can substitute it with full fat milk mixed with natural yoghurt. You can use your left over yoghurt in the carton to make your own lovely Strawberry Yoghurt.

3. If you are using a spring form tin, line the base with some greased baking parchment.

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