Sticky Rhubarb Cake

Sticky Rhubarb Cake is a traditional British recipe for a classic cake of a butter, sugar, egg and flour batter topped with rhubarb tossed with sugar that's sprinkled with a butter, flour and sugar crumb mix before oven baking and which makes an excellent cake for a birthday party. The full recipe is presented here and I hope you enjoy this classic British version of: Sticky Rhubarb Cake.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Baking RecipesCake RecipesBritish Recipes


Ingredients:

90g butter
90g caster sugar
2 eggs
90g self raising flour
pinch of salt
milk, as needed
450g rhubarb, cut at an angle into 2cm lengths
1 tbsp Demerara sugar

For the topping:
60g butter
90g plain flour
30g caster sugar

Method:

Cream together the butter and sugar until soft and fluffy then beat the eggs in a bowl and add to the butter mixture a little at a time, mixing thoroughly after each addition. Now fold in the flour and salt, adding just enough milk to provide a dropping consistency.

Toss the rhubarb with the sugar and set aside. Now make a topping by sifting the plain flour into a bowl. Rub in the flour until the mixture resembles breadcrumbs and stir-in the sugar.

Turn the cake batter into a well-greased 20cm round cake tin and arrange the rhubarb on top. Sprinkle the topping mixture over the rhubarb then set the cake in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for about 35 minutes, or until the topping is nicely browned and feels firm when pressed.

Allow to cool in the tin for 10 minutes then turn out onto a plate and serve.

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