Rhubarb and orange cake

5 from 1 reviews


23 cm / 9” springform (loose bottom) round tin
baking paper


  1. Preheat the oven to 180 C / 160 C fan / 350 F / Gas mark 4.
  2. Grease and line the tin.
  3. Using an electric whisk in a large bowl, beat the butter and sugar together, until creamy and fluffy, and any lumps have disappeared.
  4. Add the eggs and beat until well combined. This may take a minute or two.
  5. Sift in the flour and baking powder, add in the ground almonds and the rind from the two oranges. Stir well to combine and pour into the prepared tin.
  6. Chop the rhubarb into 2.5 cm / 1” chunks and distribute evenly over the cake mixture.
  7. Scatter the brown sugar over the top and put in the oven.
  8. The cake is done when the top is brown and a skewer inserted comes out clean. This will take 50 – 60 mins.