1 hr 5 mins
My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.
My Private Note
Large c ...
Units: US | Metric
- 120 g butter, at room temperature, plus extra for greasing the cake tin
- 300 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g plain flour, plus extra for dusting
- 2 teaspoons bicarbonate of soda
- 230 ml semi skim milk
- 1 teaspoon lemon juice
- 500 g rhubarb, chopped fairly small (but see note in method, below.)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cinnamon
- 100 g light brown sugar
- 1Pre-heat the oven to 180°C.
- 2Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
- 3Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
- 4Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
- 5Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
- 6Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
- 7NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
- 8Pour the batter into the prepared tin and level with the back of a spoon.
- 9Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
- 10Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
- 11Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
- 12Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
Browse Our Top Puddings and Mousses Recipes
Nutritional Facts for Rhubarb Cinnamon Cake
Serving Size: 1 (163 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 383.7
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 6.4 g
- Cholesterol 47.2 mg
- Sodium 347.5 mg
- Total Carbohydrate 67.9 g
- Dietary Fiber 2.1 g
- Sugars 40.4 g
- Protein 5.3 g