Rhubarb Drizzle Cake

Name: Rhubarb Drizzle Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 180 g rhubarb, sliced; 100 mL water; 1 tsp. rose water (optional); 1 tsp. vanilla extract; 100 g sugar; 1 tsp. baking powder; 230 g self-raising flour; 230 g butter, softened; 300 g caster sugar; 1 1/2 tsp. rose water (optional); 4 eggs

By Chloe MorganPublished: 08 March 2023

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If you love lemon drizzle cake, give our rhubarb drizzle cake a go. The perfect afternoon pick-me-up, especially when rhubarb is in season and at its sweetest.

Have a glut of rhubarb to use up? Why not try our rhubarb and custard tart, rhubarb crumble or have a go at making your own deliciously pink rhubarb jam.

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Yields:

Prep Time:

5 mins

Cook Time:

40 mins

Total Time:

45 mins

Ingredients

For the rhubarb drizzle

180 g
rhubarb, sliced
100 ml
water
1 tsp.
rose water (optional)
1 tsp.
vanilla extract
100 g
sugar

For the sponge

1 tsp.
baking powder
230 g
self-raising flour
230 g
butter, softened
300 g
caster sugar
1 tsp.
vanilla extract
1 1/2 tsp.
rose water (optional)
4
eggs

Directions

1. Step 1Preheat the oven to 190°C (170°C Fan) and grease and line a 2lb loaf tin.
2. Step 2For the rhubarb drizzle: In a saucepan over medium-low heat, add the rhubarb, water, rose water, vanilla extract and sugar. Simmer for 3-4 minutes or until the rhubarb is just tender. Remove from the heat and set aside. (Be careful not to over cook the rhubarb as it will start to fall apart and become stringy.).
3. Step 3Next, in a large bowl, add the baking powder and flour. Whisk to combine and set aside. In a separate bowl, add the butter, sugar, vanilla and rose water. Using an electric whisk, mix for around 10 minutes, or until pale and fluffy. Next, add 1 egg at a time, beating well between each addition. If you think your mix is starting to curdle, simply add a spoonful of your dry ingredients. Next add the dry ingredients to the bowl and fold until fully combined. Add the batter to the loaf tin and bake for 35-40 minutes or until cooked through.
4. Step 4Whilst the cake is hot out of the oven, spoon over the syrup and leave the sponge to soak through. When you're ready to serve, top with the rhubarb from the syrup and enjoy!