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Rhubarb cinnamon and orange cake

Submitted by snowy 11 June 2009

You can eat this on its own as a cake or as a dessert with some creme fraiche or ice cream.



450g (1lb) pink rhubarb,,150g (5oz) golden caster sugar,,75g (3oz) Demerara sugar,,150g (5oz) unsalted butter softened,,2 large eggs beaten,,1 teaspoon grated orange zest,,150g (5oz) self-raising flour,,½ teaspoon ground cinnamon,,50g (2oz) ground almonds,,1-2 tablespoons milk,,salt,,Springform cake tin with a diameter of 24cm and a depth of 6cm greased base lined with baking parchment,,,,,


Preheat oven 190C/375f/gas 5

Cut 95g (3 1/2 oz) of the rhubarb into 1cm slices and toss them, in a class or china bowl, with 25g of the caster sugar. Cut the remaining rhubarb into 5cm pieces. Scatter 2 tablespoons of Demerara sugar over the base of the prepared tin, then arrange the rhubarb pieces over in one layer (any that don’t fit can be sliced and added to the rhubarb and sugar in the bowl). Sprinkle the remaining Demerara sugar over the rhubarb in the tin.

Cream together the butter and remaining caster sugar until light and fluffy. Gradually beat in the eggs, followed by the orange zest. In a separate bowl, sift together the flour, a pinch of salt and the cinnamon, then fold into the creamed mixture with the ground almonds. Fold in the rhubarb and sugar mixture and add sufficient milk to given an easy dropping consistency.

Spoon the mixture into the prepared tin and smooth the top. Bake in the centre of the over for 15 minutes, then lower the heat to 180C, 350F, gas mark 4 and bake for a further 30-40 minutes, or until the cake is firm to a light touch in the centre. Cool in the tin for 15 minutes before loosening around the edges with a knife and turning out either onto a serving plate or a wire rack to finish cooling.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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