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 hear, and I’m getting sick of them. Time for something new!
So I’ve been going through some of my old blog posts and finding recipes I used to cook years ago and reviving them!
I first shared the recipe for this easy rhubarb tea cake way back in 2012. I used to make it a lot back then and I remember 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, so I baked it on the weekend, and it’s just as good as I remember it!
- 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
- Preheat your oven to 180 Celsius and line and grease a 20 cm round cake tin or equivalent.
- Wash the rhubarb and set aside one stalk for later.
- 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.
- In a medium bowl cream the butter and sugar, add the egg, and beat well.
- Stir in the flour and milk alternatively.
- Add the cooked rhubarb and stir it gently through the batter.
- 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.
- Sprinkle the top of the cake with lots of cinnamon sugar.
- 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 cooking temperatures, if you need to convert measurements or temperatures this website is useful.
You can also make this cake with apple or even plums if you don’t have any rhubarb, or a combination of both.
I love to cook with rhubarb, it has such a great colour, and it grows like a weed in our garden.
Here are a few more rhubarb recipes we love.
Are you a rhubarb fan?
Got any great recipes to share?
Jeneane says
Oh my goodness – that looks amazing. Good with thick, thick cream too I’d imagine!
E. says
I’m hungry. That cake looks delicious.
Lipgloss Mumma says
Sounds delish!
Jo @Countrylifeexperiment says
Love rhubarb cake!
BTW you left the egg out of the ingredients. Just letting you know :)
katef says
Oh thanks for picking that up!
I kept reading through the ingredients list thinking it looked wrong… but had no idea I’d left out the egg! LOL
Nat - Muddy Farmwife says
Yummo. I’m thinking I’ll finally be planting some rhubarb!
Kate says
Yum
Mel B (Honey You Baked) says
Big rhubarb fan here – I bookmarked this straight away to try out the recipes. The rhubarb fizz looks similar to a rhubarb champagne recipe that my Dad makes – delicious!
My go-to rhubarb recipe is rhubarb & raspberry muffins: http://honeyyoubaked.com/2011/08/01/rhubarb-raspberry-muffins/
jeanie says
Hmmm – might be time to contemplate planting rhubarb – a whole heap of the garden just became available.
Claire Cook says
hi, this looks amazing, am going to try it as soon as poss…. What temperature do you bake it at please?
katepickle says
I’m sorry, this is an old post so I just used the term ‘moderate oven’ which translates to around 175° C (350° F) .
Hope that helps.