Mary Berry’s Rhubarb Cake is a delightful dessert that showcases the tartness of fresh rhubarb balanced by a light and moist sponge. This cake is perfect for springtime or any time you have fresh rhubarb on hand. It’s simple to make, yet full of flavor, with a golden, buttery crust that pairs beautifully with the soft, tangy rhubarb filling.
What is Mary Berry’s Rhubarb Cake?
Mary Berry’s Rhubarb Cake is her take on this simple and rustic bake, featuring tender chunks of rhubarb folded into a moist, buttery sponge. The tartness of the rhubarb contrasts wonderfully with the sweetness of the cake, creating a dessert that’s both refreshing and comforting. The cake is finished with a dusting of sugar, adding a crisp topping that makes it perfect for serving with a cup of tea or as a light dessert.
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Why You Should Try This Recipe
- The perfect balance of flavors: The tart rhubarb complements the sweet, buttery sponge beautifully.
- Simple to make: With easy-to-follow steps, this cake is perfect for both beginners and seasoned bakers.
- Great for using fresh rhubarb: If you have rhubarb on hand, this cake is a fantastic way to use it.
- Moist texture: The rhubarb helps to keep the cake moist and tender.
- Versatile treat: It’s perfect for an afternoon snack, dessert, or even a light breakfast treat.
Ingredients Needed to Make Mary Berry’s Rhubarb Cake
- Self-raising flour: 225g
- Butter: 175g, softened
- Caster sugar: 175g
- Eggs: 3 large
- Rhubarb: 300g, chopped into 1-inch pieces
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Demerara sugar: 2 tablespoons, for topping
Equipment
- 23cm (9-inch) round cake tin
- Mixing bowls
- Electric whisk or hand whisk
- Spatula
- Baking parchment
Instructions to Make Mary Berry’s Rhubarb Cake
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy using an electric whisk.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- Fold in the dry ingredients: Gently fold in the self-raising flour, baking powder, and milk until you achieve a smooth batter.
Step 2: Add the Rhubarb
- Prepare the rhubarb: Chop the rhubarb into 1-inch pieces.
- Fold the rhubarb into the batter: Gently fold the chopped rhubarb into the batter, ensuring the fruit is evenly distributed throughout the mixture.
Step 3: Bake the Cake
- Preheat the oven: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the cake tin: Grease a 23cm (9-inch) round cake tin and line it with baking parchment.
- Pour the batter: Spoon the batter into the prepared tin and smooth the top with a spatula.
- Top with sugar: Sprinkle the demerara sugar evenly over the top of the cake for a crisp, golden finish.
- Bake the cake: Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Serve
- Slice and serve: Once cooled, slice the cake and serve it on its own, with a dollop of whipped cream, or even a scoop of vanilla ice cream for an extra indulgent treat.
What Goes Well With Mary Berry’s Rhubarb Cake?
- Whipped cream: Adds a light, airy touch to complement the tartness of the rhubarb.
- Vanilla ice cream: A scoop of ice cream makes this cake feel even more indulgent.
- Custard: A drizzle of warm custard enhances the rustic feel of the dessert.
- Fresh berries: Raspberries or strawberries add extra color and flavor when served alongside the cake.
- Hot tea or coffee: This cake is perfect for serving with a hot beverage.
Expert Tips for Making the Best Rhubarb Cake
- Use fresh rhubarb: Fresh rhubarb is ideal for the best texture and flavor, but you can also use frozen rhubarb (thawed and drained).
- Don’t overmix: Be sure to gently fold the ingredients together to keep the cake light and fluffy.
- Test for doneness: Check the cake after 40 minutes of baking by inserting a skewer into the center. If it comes out clean, the cake is done.
- Serve warm or cold: This cake is delicious both warm or at room temperature, making it versatile for different occasions.
Easy Variations of Mary Berry’s Rhubarb Cake
- Add spices: A pinch of cinnamon or nutmeg can add warmth and depth to the flavor of the cake.
- Use other fruits: Substitute part of the rhubarb with other fruits like strawberries or apples for a mixed fruit cake.
- Make it gluten-free: Swap the self-raising flour for a gluten-free flour blend to make this cake gluten-free.
- Add nuts: For added texture, fold in a handful of chopped almonds or walnuts.
- Top with icing: Drizzle a simple glaze made from powdered sugar and lemon juice for a sweet, tangy finish.
Best Practices to Store Mary Berry’s Rhubarb Cake
- Refrigeration: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the fridge.
- Freezing: This cake freezes well. Wrap individual slices in cling film and store in the freezer for up to 2 months. Thaw before serving.
Best Practices to Reheat Mary Berry’s Rhubarb Cake
- Oven reheating: Warm slices in the oven at 150°C (300°F) for 5-10 minutes to bring back its fresh-baked taste.
- Microwave reheating: Reheat individual slices in the microwave for 15-20 seconds on medium power.
Nutrition Value (per serving):
- Calories: 290 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 13g
- Fiber: 2g
FAQs
Can I use frozen rhubarb for Mary Berry’s Rhubarb Cake?
Yes, you can use frozen rhubarb. Make sure to thaw it and drain any excess liquid before folding it into the batter to prevent the cake from becoming too moist.
How do I stop rhubarb from sinking into the cake?
To prevent the rhubarb from sinking, toss the chopped rhubarb pieces in a little bit of flour before folding them into the batter. This will help distribute the rhubarb evenly throughout the cake.
Can I add other fruits to Mary Berry’s Rhubarb Cake?
Yes, you can add other fruits like strawberries or apples to complement the rhubarb. Just ensure the fruit is chopped into small, even pieces to prevent too much moisture from being released during baking.
How should I store Mary Berry’s Rhubarb Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge if you prefer it chilled. For longer storage, you can freeze the cake for up to 2 months.
Final Words
Mary Berry’s Rhubarb Cake is a delightful blend of tart and sweet, perfect for showcasing the freshness of rhubarb. This simple yet flavorful cake is ideal for any occasion, from casual afternoon tea to a light dessert after dinner. Try it for yourself and enjoy the comforting, rustic flavors of this classic bake!
More By British Baking Recipes
- Mary Berry Marmalade Cake
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- Mary Berry Fatless Sponge Cake
Mary Berry Rhubarb Cake Recipe
- Prep Time: 1
- Cook Time: 45
- Total Time: 46 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Rhubarb Cake is her take on this simple and rustic bake, featuring tender chunks of rhubarb folded into a moist, buttery sponge. The tartness of the rhubarb contrasts wonderfully with the sweetness of the cake, creating a dessert that’s both refreshing and comforting. The cake is finished with a dusting of sugar, adding a crisp topping that makes it perfect for serving with a cup of tea or as a light dessert.
Ingredients
- Self-raising flour: 225g
- Butter: 175g, softened
- Caster sugar: 175g
- Eggs: 3 large
- Rhubarb: 300g, chopped into 1-inch pieces
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Demerara sugar: 2 tablespoons, for topping
Instructions
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy using an electric whisk.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- Fold in the dry ingredients: Gently fold in the self-raising flour, baking powder, and milk until you achieve a smooth batter.
Step 2: Add the Rhubarb
- Prepare the rhubarb: Chop the rhubarb into 1-inch pieces.
- Fold the rhubarb into the batter: Gently fold the chopped rhubarb into the batter, ensuring the fruit is evenly distributed throughout the mixture.
Step 3: Bake the Cake
- Preheat the oven: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the cake tin: Grease a 23cm (9-inch) round cake tin and line it with baking parchment.
- Pour the batter: Spoon the batter into the prepared tin and smooth the top with a spatula.
- Top with sugar: Sprinkle the demerara sugar evenly over the top of the cake for a crisp, golden finish.
- Bake the cake: Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Serve
- Slice and serve: Once cooled, slice the cake and serve it on its own, with a dollop of whipped cream, or even a scoop of vanilla ice cream for an extra indulgent treat.
