Cake with Rhubarb

  • This is the same recipe as Cake with Sour Fruits – 1.
  • I got this recipe from my Polish friend in Leeds.
  • It is a batter style cake but made with melted butter rather than oil, which I have used before in cakes such as
  • Victorian Apple Cake  or 
  • Cake with Peaches  
  • The original recipe was for rhubarb –   rabarbar  – in Polish and this is what I used now it is in season.
  • You need to use quite a lot of rhubarb as the cake rises and the fruit moves apart.
  • *
  • If the rhubarb is too sour you can dust the cake with icing sugar before serving.


  • 250g butter
  • 200g granulated sugar
  • 60ml cold water
  • 3 eggs
  • 340g plain flour
  • 2 teaspoons of baking powder 
  • *
  • 450 – 500g rhubarb – cut into small pieces.


  • Grease and line 3 sides of a 32x22cm baking tin.
  • Pre-heat the oven toGM4 – 180°C
  • *
  • Mix the baking powder with the flour.
  • Melt the butter & sugar in a saucepan – do not boil.
  • Add the water and leave to cool.
  • Beat the eggs into the flour.
  • Add the butter mixture and mix well until you have a thick batter.
  • Pour into the tin and level out the batter to all sides.
  • Cover the top with the rhubarb pieces.
  • Bake for 50-55 minutes.
  • Check the cake part is ready with a tester.
  • Leave to cool in the tin.
  • *
  • Optional – dust with icing sugar before serving.

Duchess – Silver Rose Tea Plate