Squashy Rhubarb Cake Recipe

Squashy Rhubarb Cake

Squashy Rhubarb Cake Recipe Submitted by Gail

Ingredients for Squashy Rhubarb Cake:

  • 3 oz self raising flour
  • 3 oz caster sugar
  • 1-2 level teaspoons ground ginger
  • 3 oz butter softened
  • 2 eggs

For the filling for Squashy Rhubarb Cake:

  • 12 oz of rhubarb
  • 2 level tablespoons caster sugar

For the crumble topping:

  • 3 oz plain flour
  • 2 oz butter
  • 1 oz caster sugar

Method  for Squashy Rhubarb Cake:

  1. Set oven to 190, line an 8inch cake tin.
  2. Sift the flour into the bowl and add ginger.
  3. Add the butter, sugar, and eggs , beat until smooth
  4. Spoon the mixture into the cake tin and level the surface.

To make filling for Squashy Rhubarb Cake:

  1. Cut rhubarb into 1 inch pieces and mix with the sugar.
  2. Spread over the top of the cake mixture.

To make crumble topping:

  1. Sift plain flour into a bowl.
  2. Cut the butter into pieces and rub into the flour.
  3. Stir in the sugar, then press together to form larger pieces.
  4. Sprinkle over top of rhubarb.
  5. Bake for 1 and ½ hours or until a skewer comes out clean.
  6. Cool slightly in the tin.

Serve as a cake or warm as a pudding with custard.

Yummy.

Posted in Fruit, Vegetarian Recipes, Cakes & Tarts, All Recipes, Rhubarb Tagged with: , , , , ,
8 comments on “Squashy Rhubarb Cake Recipe
  1. Margaret Hicken says:

    Please could you add how much sugar should be in the Ingredients section, in the cake mixture, rather than the filling and crumble mixture sections, as this has been omitted? It sounds a lovely recipe and I would really like to try it. Thanks

  2. Val says:

    I’ve amended it to what I think it would add up to. It’s not my recipe so it’s a bit of a guess – could go and weigh 2 level tablespoons of sugar!

  3. This is lovely & when ” English” plums are ready they will be a good alternative

  4. LOUISE D says:

    A VERY TASTY CAKE, SOMETHING A BIT DIFFERENT WITH THE THREE LAYERS. MY DAUGHTER AGED 7 (WHO HELPED MAKE IT) SAID “IT WAS THE BEST, YUM, YUM!” GOING TO TRY IT AGAIN WITH APPLES & SULTANAS INSTEAD OF RHUBARB.

  5. Jules says:

    This is now my all round favorite pud, loved it. I added a little more ginger to the sponge and didn’t add the sugar to the rhubarb just sprinkled a little over before topping with the crumble mix. Yummy.

  6. Lysa says:

    Made this and it was beautiful. I had a few friends round so I doubled the sponge mixture and kept the rest of the recipe the same, turned out lovely and this is now a family favourite.

  7. Tonya says:

    I think this is a fantastic recipe. So simple but delicious. I find it is even better if you leave it until the day after you bake it before eating (if you can resist that long).

  8. olive otway says:

    This is now a regular treat for the family. Easy to do and very tasty. Keeps well. Thank you for adding this to the site.

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