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

  • rhubarb
  • self-rising flour
  • 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

  • Lepa on May 02, 2017

    I made this cake with fresh rhubarb and enjoyed it. The cake had a lovely taste and texture. It took close to 50 minutes before it was done (not the mere 40 suggested in the recipe).

  • kari500 on September 26, 2015

    I've made this with fresh rhubarb. I've made it with frozen. I've made it with canned peaches. All have been above and beyond what they should be for the little work required here. Truly a wonderful cake. (PS - the only one that wasn't that great was with pears - no idea why this didn't work.)

  • westminstr on November 03, 2014

    Made again w 1 stick butter, 4 oz white whole wheat flour (use KA flour recipe for self-rising flour substitute), 4 oz sugar, 700 g apples (or a little less). Really good and the white whole wheat flour was just fine in this recipe. Make sure to press the apples down into the batter and cut thinner pieces next time as some of them stayed a bit too firm. Really yummy cake, my family loved it.

  • westminstr on November 05, 2013

    Made with 700g peeled, diced apples (and no extra sugar). Absolutely delicious! It did take almost an hour to bake in my slow oven. This recipe would work with any fruit.

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