Rhubarb Tea Cake Recipe.

This rhubarb tea cake is easy to make and is a perfect afternoon tea treat!

Lately it seems like I’ve been baking the same old things again, and again, and again.

I know my kids love muesli bars and cookies, but I’ve made those so many times I know the recipes by heart, and I’m getting sick of them. It’s time for something new!

I used to make this easy rhubarb tea cake a lot before we had kids, and I remembered how good it was to eat it straight from the oven, still warm with a dollop of cream or yogurt.
It’s time this recipe was brought back into circulation and given a new lease of life!

It’s a simple tea cake recipe with cooked rhubarb added to the mixture. The rhubarb makes this cake lovely a moist as well as adding a sweet tang!

You also use pieces of rhubarb to decorate the top of the cake, and the kids will love making designs to decorate the top.

You could also make this tea cake with apples or plums, or even nectarines or peaches in summer. Or use a combination of apple and rhubarb, for a delicious change.

Rhubarb Tea Cake Recipe.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This rhubarb tea cake is easy to make and perfect for an afternoon tea treat!

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Ingredients

• Four medium sized stalks of rhubarb plus some water and a sprinkle of sugar to cook it.
• 60 grams butter
• 1/2 cup brown sugar (or any other sweetener you like)
• 1 egg
• 1 1/2 cups self raising flour (or plain flour with 3 tsp baking powder)
• 1/2 cup milk
• Cinnamon sugar

Instructions

1. Preheat your oven to 180 Celsius and line and grease a 20 cm round cake tin or equivalent.
2. Wash the rhubarb and set aside one stalk for later.
3. Cut the remaining rhubarb into chunks and put them into a microwave safe bowl with a little water and a sprinkle of sugar and microwave them till they are just starting to soften but still retain their shape.
4. In a medium bowl cream the butter and sugar, add the egg, and beat well.
5. Stir in the flour and milk alternatively.
6. Add the cooked rhubarb and stir it gently through the batter.
7. Pour the mixture into the cake tin and arrange the pieces of left over rhubarb on the top, gently pushing it into the mixture a little.
8. Sprinkle the top of the cake with lots of cinnamon sugar.
9. Bake in a moderate oven (180 C) for approx 45 minutes or until an inserted skewer comes out clean.

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.

I love to cook with rhubarb, it has such a great colour, and it grows like a weed in our garden. In winter time when there is not much else growing I can always count on the rhubarb for some extra colour and flavour!

Here are a few more rhubarb recipes we love.

Are you a rhubarb fan?
I’d love to add a few more rhubarb recipes to my list, so please leave a comment below if you have a great rhubarb recipe to share.