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Rhubarb & Vanilla Cake

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This Rhubarb & Vanilla Cake is a great way of celebrating the rhubarb season in a different way to the usual crumble. The rhubarb and vanilla compliment each other to make a delicious cake. 

What is rhubarb?

Rhubarb is a leafy green plant with pink stalks. The leaves are inedible as they are poisonous and it is the stalks that are eaten. Technically it is a vegetable but it is largely considered a fruit because it is usually used in desserts and cooked with sugar.

You can grow and buy forced or unforced rhubarb. Forced rhubarb is grown in the dark which promotes the plant to produce lighter pink, sweeter stalks.

When is rhubarb in season?

Forced rhubarb is in season first, usually around mid January until March. This is popularly grown in Yorkshire in the UK and is well known for it’s fantastic bright pink colour.

Rhubarb that isn’t forced comes into season in March until September. This is the rhubarb that I tend to use because my parents and Mr Curly’s Nan both grow it.

I love freezing rhubarb because it means I have a supply year round and can enjoy it when it isn’t in season anymore. You also don’t want rhubarb to go to waste so it is a great way to save it for later.

Why roast the rhubarb?

Roasting rhubarb is a great way of using it in baking. Adding raw rhubarb to a cake could mean the liquid from the rhubarb seep into the cake. This excess juice could make the cake soggy – not ideal!

I like to add a layer of the roasted rhubarb in the middle of the cake and then on top of the cake. This ensures you get the lovely rhubarb flavour throughout the whole cake.

Plus when you roast the rhubarb you get a lovely pink liquid which you can turn into a delicious syrup to pour over the finished cake.

WHICH TYPE OF YOGURT IS BEST TO USE FOR THIS RHUBARB & VANILLA CAKE?

I love adding yogurt to cakes. The cakes are slightly more dense than something really fluffy like Vanilla Cupcakes. Although cakes with yogurt might not be as fluffy, they are really moist and delicious.

You can use whichever plain yogurt you like. I have used both natural yogurt and Greek yogurt as well as fat free versions of both. They all work really well and I haven’t been able to notice any differences.

Check out my Raspberry & Vanilla Swirl Sheet Cake and Blackberry Crumble Loaf Cake for other tasty cakes using yogurt.

CAN THIS CAKE BE MADE IN A DIFFERENT TIN?

The recipe calls for a 9 inch loose bottomed or spring form tin. Don’t panic, if you don’t have a 9 inch tin you can still make this cake.

You could use an 8 inch cake tin instead but you need to make sure it is a deep cake tin and not a sandwich tin. The cake will be thicker and a shallower cake tin may not be big enough.

If you use an 8 inch tin you will need to adjust the cooking time. I would extent the cooking time for at least 10-15 minutes or until a cocktail stick comes out clean.

You could also bake the cake as a tray bake using a 20x26cm (8×10″) tin. This will take about 30-35 minutes to bake.

HOW LONG WILL THIS CAKE KEEP FOR?

One of the great things about adding yogurt to a cake is that it keeps it moist and delicious for longer. Keep this Rhubarb & Vanilla Cake in an airtight container for 4-5 days.

You could also freeze this cake if you didn’t want to eat it all. Make sure it is thoroughly wrapped and it can then be frozen for up to three months.

Let it defrost at room temperature for a few hours and then it will be ready to eat.

WHAT TO DO WITH EXCESS RHUBARB

If you find yourself with more rhubarb than you can use, I recommend freezing it. I get given so much rhubarb each year I can’t constantly be making crumbles and cakes!

Instead I wash it and trim it into similar sized pieces and freeze it. I’ve done this for a number of years now and it always turns out great.

It is up to you whether you want to defrost it or not, you could just add it straight to the baking tray for roasting. I love freezing rhubarb because it means I have a supply year round and can enjoy it when it isn’t in season anymore.

You also don’t want rhubarb to go to waste so it is a great way to save it for later.

HOW TO SERVE THIS RHUBARB & VANILLA CAKE

This cake is delicious served as it is and this is usually how I do eat it. However there are a couple of ways to make it even more special.

Once you have drained the roasted rhubarb, keep the liquid that collects. I taste it to check for sweetness and add a little bit more sugar if needed.

I then put it in a pan and let it bubble away for 5-10 minutes until it thickens. This is then a wonderful rhubarb glaze that you can drizzle over the cake. It’s a fantastic colour and makes the cake look a bit more special.

You could of course serve it as a lovely dessert with some cream, ice cream or homemade custard.

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5 from 12 votes
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Rhubarb & Vanilla Cake

This Rhubarb & Vanilla Cake is a great way of celebrating the rhubarb season in a different way to the usual crumble. The rhubarb and vanilla compliment each other to make a delicious cake.

Course Dessert
Cuisine British
Keyword Rhubarb, Vanilla
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 10
Calories 432 kcal
Author Curly

Ingredients

For the roasted rhubarb

  • 400 g rhubarb
  • 50 g caster sugar

For the cake

  • 250 g margarine
  • 250 g caster sugar
  • 150 g non fat yogurt
  • 250 g self raising flour
  • ½ tsp baking powder
  • 4 eggs
  • 1 tbsp vanilla extract

Instructions

  1. Begin by roasting the rhubarb – heat the oven to 180ºC (fan, 200ºC non fan). Rinse the rhubarb and dry off any excess water. Trim the ends and cut into pieces roughly one inch in length

  2. Put the rhubarb on a baking tray and sprinkle over the sugar. Toss together making sure all of the rhubarb is coated and then put the rhubarb in a single layer 

  3. Cover with foil and bake for 15 minutes before removing the foil and giving the rhubarb a quick stir. Return to the oven without the foil for a further 5 minutes

  4. Using a colander, allow the rhubarb to drain as it cools. Reserve the liquid

  5. Reduce the oven temperature to 160ºC (fan, 180ºC non fan) and line a 9 inch loose bottomed or spring form tin

  6. Beat the butter and sugar together before adding the rest of the cake ingredients and mixing until combined

  7. Spoon half of the mixture into the cake tin and spread evenly. Then add the rhubarb and spread out

  8. Add the remaining cake mixture on top of the rhubarb and smooth out the best you can. Don’t worry if the rhubarb mixes with the cake mix

  9. Bake in the oven for 40 minutes then cover with foil and bake for the last 15-20 minutes. You’ll know its ready when a cocktail stick comes out clean

  10. Allow to cool slightly in the tin before turning out onto a wire rack and cooling completely

  11. Add the liquid that drained from the rhubarb to a pan. Taste and add a bit more sugar if needed. Allow to bubble over a low heat for 5-10 minutes, stirring often, until it thickens

Recipe Notes

Keep the cake in an airtight container for 4-5 days. 

Nutritional information is a guide only and may vary. 

Nutrition Facts
Rhubarb & Vanilla Cake
Amount Per Serving (200 g)
Calories 432 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 275mg12%
Potassium 153mg4%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 31g34%
Protein 6g12%
Vitamin A 990IU20%
Vitamin C 3.2mg4%
Calcium 75mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Rebecca Beesley says

    5 stars
    rhubarb and vanilla must taste great – two of my fave flavours but i’ve never tried them together! It is nice to have a change from crumbles – we’d had enough of apple and blackberry crumble hence using them in the cake i made! Enjoy the rest of GBBO – look forward to seeing what other brilliant bakes you have in the coming weeks. x

    Reply

    • Cat says

      Thank you 🙂
      I didn’t know if it would be a bit watery if I added it in uncooked. This turned out so great I’d be worried to try it differently incase I was disappointed haha.x

      Reply

  4. Jenny Paulin says

    your cake looks so delicious Cat. I have only added raw rhubarb before, and `I found it a little stringy, so cooking it first is a great idea. Adding yogurt is always a guarantee for some moistness to a cake too.
    Thank you for linking to #GBBOBloggers2017 xx

    Reply

  5. Angela / Only Crumbs Remain says

    5 stars
    What a gorgeous cake, I’m a huge fan of rhubarb and feel quite envious at the moment that you have two family members who supply it to you 🙂 You certainly have made a much better version of it that the contestant on GBBO who also used rhubarb. I can imagine it being lovely too with a little custard as you say,
    Angela x

    Reply

    • Cat says

      I know I’m very lucky. Thank you very much Angela 🙂 I did feel quite pleased with myself that my cake turned out better than a GBBO contestant’s!x

      Reply

  6. Jo Allison / Jo's Kitchen Larder says

    5 stars
    Your cake looks delicious! I am a recent rhubarb convert (as of this year) and really love it and that wonderful combination with vanilla, mmm. 🙂 I like the fact that you have roasted yours as opposed to stew which is what I usually do, will need to try it next time. x

    Reply

  13. Lucy says

    5 stars
    I loved this, its one of those cakes that you can eat on its own or with cream, custard or ice cream. My family all loved trying it and I even used rhubarb from my mums garden. I don’t know why it has took me so long to find your amazing recipes but I’m glad I have.

    Reply

    • Curly says

      Thank you so much Lucy. I am so happy you and your family liked it! Even better that you could use your Mum’s rhubarb!

      Reply

  14. Debs Sach says

    5 stars
    I was surprised how moist this cake was, I have never made anything else with rhubarb except a crumble. So it was a wonderful surprise and your recipes and instructions are easy to follow. Thank you Cat

    Reply
5 from 12 votes (1 rating without comment)

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