Recipes>Rhubarb Recipes

Roasted Rhubarb and Cream Cake

by Oliver Coysh, Tom Oxford from Bake It Easy: One-pan Recipes That Prove Baking is a Piece of Cake

Easy

Looking to make the most of forced rhubarb while it’s in season? Look no further than this rhubarb and cream cake. The fluffy vanilla sponge forms the base for a beautiful tower of whipped cream and roasted, perfectly pink rhubarb.

Discover more delicious Baking recipes

Stunning cakes to beginner friendly bakes

From the book

Bake It Easy

Tom Oxford, Oliver Coysh

Bake It Easy: One-pan Recipes That Prove Baking is a Piece of Cake

50 fuss-free one-tin bakes

Simple recipes you can make in a square, round or loaf tin

From classic comfort bakes to bold new flavours

Buy From

Introduction

Capturing the essence of spring with some forced rhubarb can bring some much-needed light and colour to the table after a long winter. The bright acidity paired with the vibrant fuchsia pink has been scientifically proven to warm the soul by a whole 5°C. The billowy cloud of whipped cream engulfs the sponge landscapes, allowing the bright batons of rhubarb to shine.

Tags

Ingredients

Essential kit

You will need: A round tin. 20cm (8in) loose base, fixed base and/or springform. This should ideally be a minimum of 7cm (2¾in) deep, and can be up to 8cm (3¼in) deep. We’d always recommend using the deeper ones. There are also a few different types, some with loose bases, some without, and the ever-useful springform, which we would recommend if you only have space for one. We use a 20cm (8in) Tala springform cake tin that’s 7cm (2¾in) deep, and made of carbon steel for reliable, consistent results.

Method

Preheat the oven to 150°C fan/300°F/Gas 31/2 and line your 20cm (8in) round tin (see note below).

To make the cake, cream the butter and sugar in a stand mixer or a large mixing bowl using a wooden spoon, until light and fluffy. Add the eggs one by one, mixing well after each addition and scraping down the sides of the mixing bowl. Finally, sift in the flour and baking powder until you achieve a smooth dropping consistency. Give the bowl a last scrape to make sure all the ingredients are mixed properly.

Transfer the cake mixture to the prepared tin, smooth the top of the batter with a spatula and bake for 45 minutes or until a toothpick inserted comes out clean.

Whilst the cake is baking, prepare the rhubarb. Place the batons onto a baking tray (sheet pan) lined with parchment paper. Zest and squeeze the juice of the orange on top, then sprinkle over the sugar. Place the tray into the oven whilst your cake is baking and roast for 25–30 minutes. Remove the cake and rhubarb from the oven, then pour the juices that have come out of the rhubarb over the sponge. Leave the cake to cool for 5 minutes, then remove from the tin and allow to fully cool.

Next, prepare the whipped cream. Pour the cream into a mixing bowl, add the icing sugar and whisk until you achieve soft peaks. An electric whisk makes this job much easier if you have one, but be careful not to over whip the cream.

Finally, assemble the cake. Add half of your roasted rhubarb to the whipped cream and mix through, then evenly spread it over the cooled sponge. Finish by piling the remaining batons of roasted rhubarb on top of the cake, then serve and enjoy!

A note on how to line the tin:

Disc Method: The most well-known method for lining a round tin is using a disc on the base and strips around the edges, held in place by butter. You can draw around the base to get an accurate size disc, then cut strips wide enough to rise above the lip of the tin. If you’re using springform, you can also try this shortcut: cut a square of parchment paper bigger than the base of the tin, then sit the paper over the loose base, press the collar into place and clamp the spring closed. This will create a lined base without the cutting, drawing or buttering. You’ll still have to line the edges with strips – we haven’t found a hack for that one yet.

No-parchment method: If you’ve run out of parchment, or live in a paperless household, you can always go back to basics: butter up your tin and dust it liberally with flour or cocoa powder. This method is good for tins with a non-stick coating but it certainly isn’t foolproof, and the excess parchment can’t be used to lift your bakes from the tin.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Baking Recipes

View all

Rick Stein’s Hazelnut Pavlovas with White Chocolate and Dark Berry Sauce

by Rick Stein from Rick Stein’s Christmas

Lebkuchen Hearts – Lebkuchenherzen

by Anja Dunk from Advent

More Cake Recipes

View all

Mary Berry’s Wonderful Apple and Almond Cake

by Mary Berry from Mary 90: My Very Best Recipes

Nigella Lawson’s Fairy Cakes

by Nigella Lawson from How To Be A Domestic Goddess

More Afternoon Tea Recipes

View all

Philip Khoury’s Macadamia Shortbread

by Philip Khoury from Beyond Baking

Nigella Lawson’s Banana Bread

by Nigella Lawson from How To Be A Domestic Goddess

Get our latest recipes, features, book news and ebook deals straight to your inbox every week