Mary Berry Rhubarb Cake Recipe
Mary Berry Rhubarb Cake is a traditional sponge cake made with butter, sugar, eggs, and flour, layered or folded with chopped rhubarb. As the cake bakes, the rhubarb releases its juices, creating soft pockets of tangy fruit that contrast nicely with the sweet sponge.
It is usually served plain or lightly dusted with icing sugar, making it suitable for everyday baking, afternoon tea, or as a simple dessert with custard.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
Unsalted butter – 175 g, softened
-
Caster sugar – 175 g
-
Large eggs – 3
-
Self-raising flour – 175 g
-
Rhubarb – 250 g, trimmed and chopped
-
Vanilla extract – 1 tsp
Instructions
-
Prepare the cake tin – Grease and line the tin, then preheat the oven.
-
Cream butter and sugar – Beat until pale and fluffy to create a light base.
-
Add eggs gradually – Mix well after each egg to avoid curdling.
-
Fold in the flour – Gently combine to keep the mixture airy.
-
Prepare the rhubarb – Chop into small pieces so it softens evenly.
-
Assemble the cake – Spoon half the batter into the tin, scatter over rhubarb, then top with remaining batter.
-
Bake until set – Cook until golden and a skewer comes out clean.
-
Cool before serving – Allow the cake to settle for a neat slice.
Find it online: https://maryberrycooks.co.uk/mary-berry-rhubarb-cake/