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Rhubarb cake from Cook Simple: Effortless Cooking Every Day by Diana Henry

  • caster sugar
  • rhubarb
  • butter
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • raybun on May 13, 2017

    I used my last precious bag of rhubarb from last summer to make this as the new harvest is about to arrive. A great cake for teatime on this Mothers Day weekend, lovely and moist. I added some lemon zest to the batter too.

  • eeeve on April 09, 2017

    This is indeed a really nice cake! Very moist from the huge amount of rhubarb used. I love how some of the pieces sink deep into the cake to keep it moist, and some others sit on top to make it look lovely. I found it a bit difficult to get out of my cake tin, as the cake is so soft.

  • TrishaCP on May 03, 2016

    A great choice for when you are pressed for time. My rhubarb was frozen and only partially thawed, so it took an extra 25 minutes to bake.

  • Kitchenangel on October 15, 2015

    This cake is delightful. I used tinned pears and my food processor and had this cake in the oven in the time it took to boil pasta for my main course. This is the perfect standby pud for those unexpected guests!

  • lilham on June 10, 2015

    One of the best fruit cake recipes around. Henry suggested stoned fruits and pears as alternatives. I have made it with rhubarb and loved it. Today I tried it with nectarines, using only 2.5 tbsp of sugar to toss with the fruit (instead of 5 tbsp). I didn't peel the nectarines and the skin went very soft so didn't detract at all. The nectarines were so soft and sweet. I liked it better than with rhubarb. The best cake I've had for a long time.

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