NZ Woman's Weekly

Retro recipe: Rhubarb cake

  • Meal Type


Rhubarb is now in season. Not so long ago, most back gardens had a few rhubarb plants.

It’s easy to grow – and the stalks taste lovely when cooked well. Although there are those who refuse to partake, rhubarb is very good for providing fibre and vitamins A, B and K. Traditionally, you could stew rhubarb with loads of sugar to get rid of the tart flavour, then put it in a pie, or add a crumble over the top.

But this cake is simply divine. I altered the original recipe, which called for cream, and replaced it with yoghurt, just because I had some in the fridge. The result was wonderful – as you eat it, you get a zing of slightly tart rhubarb to contrast with the sweet, spicy cake. Now that there is lovely fresh rhubarb in the shops, why not have a go at this culinary delight?

Little known fact: rhubarb can help ease constipation!

Rhubarb cake

  • 80g butter
  • 250g brown sugar
  • 1 tsp vanilla essence
  • Rind of 1 lemon
  • 2 large eggs
  • 300g flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup yoghurt
  • 5 stalks of rhubarb, washed and chopped into 2cm pieces


  • ½ cup brown sugar
  • 1 tsp cinnamon

1. Cream butter and sugar, then add the vanilla and lemon rind. Add the eggs one at a time, beating well.

2. Sift flour, cinnamon, baking soda and salt, then stir into the mixture, alternating with the yoghurt. If you don’t, it will curdle.

3. When all mixed, stir in the rhubarb pieces. Pour mixture into a cake tin and sprinkle with the topping.

4. Bake in a 180ºC oven for 1 to 1½ hours, or until cooked through.

Issue 1541

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