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Rhubarb Loaf Cake

29th February 2012 By Urvashi Roe Leave a Comment

Loaf cakes are brilliant everyday cakes because they keep for ages and you can serve them in so many different ways.  A cold slice with hot custard, a warmed slice with ice cream or crème fraiche, cubed pieces with a chocolate fondue are some favourites in our house.

I struggled to get this cake right because the rhubarb pieces kept sinking.  I found coating them in flour helped and I also added more flour to make the cake batter less runny.

rhubarb cake

Mini Rhubarb Loaf Cakes perfect with some hot custard

You’ll need

  • 140g unsalted butter
  • 280g caster sugar
  • 2 large eggs
  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 250g chopped rhubarb
  • A 2lb loaf tin or about 12 mini loaf tins (as shown)

To make it

  1. Chop the rhubarb into 1-2cm pieces, wash it and leave it to drain on a tea towel.  Ideally you need to leave it for at least an hour to try and get as much liquid out of it as possible.
  2. Preheat the oven to 170C and line your loaf tin.
  3. Melt the butter and set aside.
  4. Beat the sugar and eggs together well and then add the flour, baking powder and bicarbonate of soda.
  5. Pour in the butter a little at a time and mix it together well until all the butter has been incorporated.
  6. Dry off the rhubarb and toss it very slightly in some plain flour so it has a very fine coating.
  7. Fold the rhubarb into the batter and then pour it all into your loaf tin.
  8. Bake it for about 50 minutes.  It will have risen well above the top of the tin and a skewer should come out clean.
  9. Let the cake cool in the tin until the tin isn’t hot anymore and then turn it out onto a wire rack to cool completely.

Related

Filed Under: Breakfast, Sweet Tagged With: baking, GBBO, loaf cake, rhubarb

Previous Post: « Rhubarb Tart
Next Post: Roasted Rhubarb, Watercress and Feta Salad »

Reader Interactions

Comments

  1. Blissfully Vintage says

    29th February 2012 at 2:15 pm

    I love rhubarb so am going to try this one as I usually make crumbles! Rachel x

    Reply
    • Urvashi @ The Botanical Baker says

      29th February 2012 at 2:41 pm

      Excellent! Let me know how you get on…

      Reply
  2. Caroline Smith (@PlaygroundOnlin) says

    11th April 2012 at 6:04 pm

    In between the April downpours I’m about to go and pull some rhubarb – been looking for a rhubarb cake recipe and this popped up in perfect time on Twitter!

    Reply
    • Urvashi @ The Botanical Baker says

      11th April 2012 at 8:29 pm

      Cool! Let me know how you get on x

      Reply
  3. Caroline Smith (@PlaygroundOnlin) says

    17th April 2012 at 6:04 pm

    Cake turned out really well. More of a pudding than a cake, it was quite sticky. I had a slice for breakfast this morning, gently warmed in the microwave – delicious!

    Reply
    • Urvashi @ The Botanical Baker says

      17th April 2012 at 8:36 pm

      As long as it was delicious and you enjoyed it!

      Reply
  4. Estelle Goss says

    18th June 2016 at 6:33 pm

    I haven’t tried this yet but wondered if folding in half the rhubarb and then sprinkle the rest on top might stop it all from sinking?

    Reply
    • Urvashi Roe says

      22nd June 2016 at 7:24 am

      As long as you flour the rhubarb pieces that should be fine.

      Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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