Plum and Rhubarb Cake
This plum and rhubarb cake is sweet, moist, and delicious!
It’s easy to make and a very forgiving recipe, perfect for making with your kids!
What do you do when the nice lady at the farmer’s market gives your little boy a whole bag of plums because it’s ‘great to see a kid who loves fruit’?
I mean there are only so many plums one small boy can consume before there are… er… consequences!
So instead of letting him scoff the great big bag of plums on his own, I decided we should make a plum cake, but not just any plum cake, a plum and rhubarb cake!
This plum and rhubarb cake is super moist and almost more like a slice than a cake, but whatever you call it, it’s delicious!
I was able to use up lots of plums, some left over cream cheese, and I added a few sticks of rhubarb from the garden too.
My preschooler was able to help cutting up the sticks of rhubarb, measuring ingredients, and mixing. Practicing lots of fine motor skills and math skills, as well as the essential life skill of making food!
You bake this cake in a brownie or lamington tin, something around 30.5 x 20.5cms (12 x 8 inches), making a large flat cake. That way the cake cooks all the way through without drying out too much.
You could switch out the plums for nectarines or even peaches if you like, both would work well with the tartness of the rhubarb.
Plum and Rhubarb Cake
This plum and rhubarb cake is sweet, moist, and delicious!
Ingredients
- 150g cream cheese, at room temperature
- 100g plain yoghurt
- 1 tsp vanilla extract
- 1/4 cup sugar
- 4 eggs
- 175g softened butter
- 1 cup packed brown sugar
- 1 1/4 cup self-raising flour
- 300g plums, no pips, sliced
- 2-3 stalks of rhubarb chopped
- Icing sugar to dust
Instructions
- Preheat the oven to 180°C (approx 350°F). Grease and line an 18cm x 28cm lamington tin with baking paper making sure the paper comes up the sides a good way.
- Roughly chop the plums and rhubarb into similar sized chunks and set aside.
- Beat the cream cheese, yoghurt, vanilla, sugar and 1 egg with an electric mixer for a few minutes until smooth.
- In a separate bowl beat the butter, brown sugar and remaining 3 eggs until well combined. Add the flour and mix well for a few minutes until creamy.
- Spread half the flour mixture in the bottom of the tin, then add half the cream cheese mixture, swirling them together just a little. Then add half the plum and rhubarb.
- Top with the reaming flour mixture, cream cheese mixture (again swirling gently) and the last of the plums and rhubarb.
- Bake for 45 minutes until the top is golden brown.
- Allow to cool in the pan for a little while, then dust the top with icing sugar and carefully remove the cake using the sides of the baking paper.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
This cake comes out so moist and delicious, it’s like having cream cheese icing on the inside of the cake!
And it’s full of fruit… so that makes it healthy right??
What would you do with a big bag of plums?
If you’ve got a favourite plum recipe please leave a comment below and share it with us.
More Easy Rhubarb Recipes.
If your kids love baking you’ll find lots of tips and kid-friendly recipes here, or try one of these easy rhubarb recipes:
That looks so delicious! I actually love fruit and so I probably would eat the bag of plums and suffer later. LOL
I made this recipe last week for the parents’ morning tea at Play Group, but replaced the plums with nectarines, as that’s all I had. Yum!
is there anything that could be substituted for the cream cheese?
You could try sour cream or extra yoghurt, but I haven’t tried either so I can’t guarantee it will work. If you try it let us know how it goes!
Quark?. I use this a substitute sometimes
Has anyone frozen this cake please?
Sadly this didn’t work for me. While the edges cooked, the middle didn’t and was very sloppy. I cooked for 50 minutes in total at standard bake (not fan bake). I had the right size tin and my oven temperature is accurate. I used rhubarb and plums. It tasted very nice though.
I had the same experience! It seemed very jiggly at 45 min, so I baked for 5 min increments for 15 additional minutes. I was hoping it was the cream cheese, and it would solidify as it cooled. That didn’t work in my favor and the actual flour layers were still liquid. Very tasty on the cooked bits, though.
hi. when you put a recipe with rhubarb, can you put in a measurement please. weight or volume. my stalks are (us measurements) between 1/4 pound and 1 1/2 pound each.
I’m more of a ‘measure with your heart’ kind of baker, especially when it comes to rhubarb, but I’ll do my best to add measurements in the future.