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“The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.”

Ready In:
1hr 30mins



  • 600

    g rhubarb, washed, cleaned and cut into small sticks

  • 2

    teaspoons cornstarch

  • 12

    cup light muscovado sugar

  • 2

    cups cake flour

  • 1 14

    teaspoons baking powder

  • 12

    teaspoon sea salt

  • 280

    g butter, at room temperature

  • 1

    cup demerara sugar

  • 1

    cup caster sugar

  • 1

    lemon, zest of, grated

  • 1

    teaspoon vanilla extract

  • 4


  • 13

    cup sour cream

  • 2

    teaspoons lemon juice


  • In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
  • In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
  • With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
  • Add eggs, one at a time. Mix to combine after each addition.
  • Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
  • Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
  • Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
  • Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
  • Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
  • Cool completely before serving.

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Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!

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