Rhubarb Cake

My ‘Whatever Fruit You Have’ Cake is very easy and the recipe is absolutely versatile. You can use ‘Whatever Fruit You Have’. However, depending on the sweetness and sourness of the Fruit, you need to alter the amount of ingredients, especially Sugar. When you use fresh Rhubarbs, you need extra Sugar because Rhubarbs are sour. Simple Icing is also recommended, but you can instead dust with Icing Sugar. See the photo below.


 22cm Square Cake Tin *Use a similar size Tin
  1. 2 cupfuls chopped Rhubarb *about 250g, cut into 6-8mm pieces
  2. 125 g Butter *softened
  3. 3/4 cup Caster Sugar
  4. 1/4 teaspoon Salt
  5. 2 large Eggs *at room temperature
  6. 1 teaspoon Vanilla Extract
  7. 1/2 cup Buttermilk *OR 1/2 cup Milk & 1 tablespoon Lemon Juice
  8. 1 & 1/2 cup Self-Raising Flour
  9. Icing Sugar for dusting OR Icing *optional
  10. Optional Icing
  11. 1/4 cup (30 g) Icing Sugar
  12. 1/2 tablespoon Milk


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