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.  Rhubarb is a quintessential British fruit. I don’t know any nation that seems to love it as much as us Brits. This could possibly be because it is something that grows so well in our less than sunny climate. Both my Mum and Mr Curly’s Nan grow rhubarb so I am very lucky to receive lots of home grown rhubarb during the summer months. This year has been a particularly good year so I have bagged some up and frozen it to use later in the year. 

As I have so much rhubarb, I didn’t want to just save it for crumbles like my Oaty Rhubarb & Port Crumble as although they are delicious and comforting, I wanted to try some new bakes. That is where I came up with this Rhubarb & Vanilla Cake!

The yogurt in this cake means it is quite a dense cake, but really moist. The rhubarb adds a little sharpness to the sweet cake and makes a delicious combination. It may not be the prettiest cake, but it is tasty!

I made this Rhubarb & Vanilla Cake to take to Mr Curly’s family’s house and although there were 8 of us, the cake didn’t last long at all with people going back for seconds! Even Mr Curly couldn’t get enough of it and he will be the first to admit he’t not a big cake fan. 

I made the cake again recently because I wanted to update the photos. This time, I took it into work and everyone really loved it so it has been tested by enough people for me to be confident in saying it is a big hit!

I do love a cake that doesn’t need anything further doing to it once it has cooled. Don’t get me wrong, cakes with buttercream etc on them are delicious, but from a lazy point of view I have to be in the right mood to make them because once they’ve baked you then need to wait for them to cool before icing them. This cake is fantastic because when it’s out of the oven you just need to wait for it to cool and then you can enjoy! 

I think this would be a great cake to have later in the afternoon after a lovely roast lunch. It is great as it is, or you can eat it with ice cream, cream or custard if you want to make it more of a dessert. 

Making this Rhubarb & Vanilla Cake also coincided with the new series of The Great British Bake Off which is a extremely popular baking show here in the UK. There has been a lot of anxiousness around the new series due to the change to Channel 4 and the new presenters, but for me it is about the baking so I still enjoyed the show. 

So with the start of the new series comes the opportunity to bake along! A couple of years ago I baked something inspired by the show along with others or the Great Bloggers Bake off hosted by Jenny at Mummy Mishaps. I was very pleased that Jenny is hosting it bake along again this year and can’t wait to see everyone’s bakes. 

Updated 2018

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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


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


  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
  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 40-45 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
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.

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22 thoughts on “Rhubarb & Vanilla Cake

  1. Rebecca Beesley

    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

    1. Cat Post author

      Cakes always make a nice change from crumbles 😉 Really looking forward to seeing what you bake too – I love baking along! x

    1. Cat Post author

      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

  2. Jenny Paulin

    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

  3. Angela / Only Crumbs Remain

    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

    1. Cat Post author

      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

  4. Jo Allison / Jo's Kitchen Larder

    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

  5. Pingback: Roasted Rhubarb Ice Cream (No Churn) – Curly's Cooking

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