Friday, 12 June 2015

Making Jackie's Rhubarb Cake

After to my visit to the allotment this week, as promised, I had a go at making some of the rhubarb I harvested into Jackie's scrumptious sounding rhubarb cake, although I did have to adjust the ingredients slightly, according to what I had in the house.

I used one of OH's Hornsea Pottery coffee cups to measure the cup sizes, as I didn't actually have anything to measure this way, but I figured that proportions would be virtually the same whatever sized cup you used.

I used the following:

2 cups wholemeal self raising flour
1 and a half cups thinly sliced rhubarb
1 and a half cups of soft brown sugar
1 tsp vanilla extract
1 tsp baking powder
Half a cup of margarine
1 egg
1 cup of milk (instead of sour milk)

I threw all the ingredients into a bowl as instructed and gave them a good mix with a spoon until they made a lovely cake batter and then this was put into a loaf tin lined with parchment paper.  Here's what it looked like before it went into the oven.

I cooked it on 175 degrees centigrade in my fan oven for 45 minutes, which is a bit longer than Jackie's suggested 35 minutes, but I think this was due to the change in ingredients, which may have made my batter a little wetter.

And here's the finished cake fresh from the oven, sprinkled with a bit of sugar and spread with a knob of butter (I didn't have any cinnamon I'm afraid Jackie).

I had a piece with some custard for lunch (sorry, you can't see the cake for the custard in this photograph) and it was as scrumptious as I thought it would be.  If this doesn't get everyone in our household eating rhubarb, then rest assured nothing will.

Thank you Jackie for this fab recipe.  I can see it becoming a firm favourite and I've already written a recipe card for it.


  1. Glad that you enjoyed it. I plan on making another tonight after it cools down a little bit. As well as some rhubarb pies.

    God bless.

    1. It's nearly gone. Definitely a success. Thanks again for the recipe. So easy too.

  2. This looks delicious and quite unusual.

    1. It is really tasty. There's just one slice left now and I'll definitely be making it again.

  3. I will get Jess to make this as I'm no good at cakes & she is but I grew the rhubarb !

    1. It's a really tasty way of using the rhubarb Penny. I'm totally converted.