Sticky rhubarb cake

6 servings
15 min
43 min
Very Easy


Number of serving: 6
3 ounces butter

3 oounces caster sugar

3 ounces SR flour

Pinch of salt

1 libra rhubarb

1 tablespoon Demerara sugar


2 ounces butter

3 ounces plain flour

1 ounce caster sugar


  • Heat the oven to GM5/190C/375F. Grease and line an 8 round cake tin.
  • Cream together the butter and the sugar, beat in the eggs and fold in the flour and salt.
  • Add enough milk to give a dropping consistency. Slice the rhubarb into 1 pieces and toss with the Demerara sugar.
  • Make the topping by rubbing the butter into the flour and stirring in the sugar.
  • Turn the cake mix into the tin and arrange the rhubarb on top.
  • Sprinkle over the Demerara sugar and the topping mixture.
  • Bake in the oven for 40-45 minutes until the cake feels firm on top.


Sticky Rhubarb Cake, photo 1Sticky Rhubarb Cake, photo 2


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