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Squashy rhubarb cake for Mother's Day

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Squashy rhubarb cake for Mother's Day

Squashy rhubarb cake from Leiths How to Cook Cakes

This delicious, seasonal cake is perfect for Mother's Day. The classic pairing of rhubarb and crumble is perfect, and works just as well with cooked apples, apricots or pears in this cake. You will need a 20cm round loose-based cake tin.


Serves 8

85g butter, softened, plus extra to grease
85g caster sugar
2 small eggs, at room temperature
85g self-raising flour
Pinch of salt
A little milk, if needed

For the filling
500g rhubarb
1 tbsp caster sugar

For the crumble topping
55g butter
85g plain flour
30g caster sugar

To finish
Icing sugar, to dust (optional)


  1. Heat the oven to 190°C. Lightly grease the tin with a little butter, line the base with a disc of greaseproof paper and grease again.
  2. Wash and trim the rhubarb and cut it into 1.5–2cm pieces. Set aside.
  3. To make the crumble topping, rub the butter into the flour in a small bowl, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.
  4. To make the cake, cream the butter and sugar together in a medium bowl, using an electric whisk or a wooden spoon, until pale and fluffy.
  5. Break the eggs into a small bowl and beat lightly using a fork. Gradually add the eggs to the creamed mixture, beating well after each addition.
  6. Sift over the flour and salt and fold in using a large metal spoon or a spatula. Add 1–2 tbsp milk, if necessary, to achieve a dropping consistency.
  7. Transfer the mixture to the prepared tin and spread out evenly using a spatula.
  8. Toss the rhubarb in the sugar and place carefully and evenly over the cake mixture. Sprinkle the crumble topping over the rhubarb. Bake in the middle of the oven for 60–75 minutes until the top feels firm to the touch.
  9. Remove from the oven and leave to cool completely in the tin. Remove from the tin and peel off the lining paper. Dust with icing sugar, if desired, and serve.

A note on rhubarb...

When rhubarb is out of season, you can use a 400g tin of rhubarb (drained) instead, omitting the sugar.

Lily Grouse

Author: Lily Grouse

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