Rhubarb and Cinnamon Cake

This recipe was recommended to me by my dear employer/friend Evelyn who I love very much – it is taken from

Stephanie Alexander’s Cookbook Companion and if you like rhubarb you will love this cake

it is not the most attractive looking cake to photograph but tastes great


  • 60 g unsalted butter
  • 300 g Plain flour
  • 380 g brown sugar (I ran out of brown sugar and used raw caster sugar instead)
  • 2 eggs
  • few drops of vanilla essence
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • grated zest of 1 lemon (I used lime)
  • 1 cup of crème fraîche or sour cream (I used plain yoghurt)
  • 400 g rhubarb cut into 1cm pieces
  • Topping
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 180°C. Grease a 24cm springform tin
  • In a food processor, cream the butter with sugar and add eggs and vanilla
  • Sift the remaining flour, salt, bicarb and cinnamon into a bowl, then add to food processor and pulse a few times to mix.
  • Add lemon zest and crème fraîche/sour cream/yoghurt, then transfer to a large bowl and stir in rhubarb.
  • Scrape into tin
  • Mix topping ingredients and sprinkle over cake.
  • Bake for 1 1/4 hours or until a skewer inserted comes out clean.
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