Sugar-crusted rhubarb cake

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 10
  • Print


  • 100 gram unsalted butter, at room temperature
  • 1 1/2 cup (330g) firmly packed brown sugar, plus 1/4 cup (55g) extra
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla essence
  • 2 cup (300g) plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground cinnamon
  • 500 gram trimmed rhubarb, cut into 1 cm pieces
  • 1 cup (240g) sour cream
  • 2 teaspoon finely grated lemon rind
  • thick cream, to serve


  • 1
    Preheat oven to 180°C or 160°C fan. Grease a 22cm springform cake pan. Line base and sides with baking paper, extending 5cm above rim.
  • 2
    Place butter, sugar, eggs and vanilla in a food processor and process until smooth. Transfer to a bowl. Add flour, bicarbonate of soda and half of cinnamon, and stir until combined. Gently fold in rhubarb, sour cream and lemon rind. Spoon into prepared pan and smooth surface.
  • 3
    Combine extra sugar and remaining cinnamon. Sprinkle over cake. Bake, covering top of cake loosely with foil if topping starts to burn, for 1 hr 10 mins, until a skewer inserted comes out clean. Stand cake in pan for 5 mins. Transfer to a wire rack to cool slightly. Serve with cream.

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