Easy Homemade Rhubarb Drizzle Cake Recipe

Easy Homemade Rhubarb Drizzle Cake Recipe

This easy homemade rhubarb drizzle cake recipe takes the techniques used in a simple lemon drizzle cake and mixes them all up with a whole load of rhubarb. It tastes absolutely gorgeous! When I made this particular cake, I got myself onto a bit of a roll! In just a few days I made this rhubarb cake, a chocolate and banana cake and a beautiful Black Forest Gateau.

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Introduction

The love I have for food definitely leans a little in the direction of savoury meals, but that doesn’t mean I don’t have a sweet tooth from time to time. Nevertheless, more often than not, it’s not until dessert comes at a restaurant that I realise how much I enjoy sweet dishes!

I worked for several years as the barman of a Michelin Star restaurant. Unsurprisingly, I was constantly amazed by everything around me. Our head chef could do incredible things with food. Day after day I saw incredible new things I had never even heard of. Alongside his knowledge and ability came a real innovative streak. He could build whole new specialist menus on the fly. I recall one day when he put together an 11 course vegan tasting menu right in the middle of a busy Saturday night service.

What he could not do, however, was outdo our pastry chef. When it came to dessert, not only was he doing things I had never seen before, he was doing things I am yet to see since.

I have worked in a few restaurants and pastry is almost always the weakest area. A lot of chefs seem to take desserts for granted and get by on the strength of their savoury dishes. After all, they’re the guaranteed sell. Somehow, that makes it seem all the more important to me to keep on top of your dessert game. That’s why I’m making so many cakes!

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About this recipe

This easy homemade rhubarb drizzle cake takes a basic lemon drizzle cake recipe and switches a few things around. We’ve swapped out an egg for some extra rhubarb flavour and we’ve also packed a whole load of cooked rhubarb right into the cake itself. This means that with every other bite you get a lovely explosion of flavour and texture that remind you of exactly what you’re eating.

This recipe shows just how easy it is to play around with what you know and come up with something knew. As I did with my chocolate and banana cake you really can experiment however you like! Whether fruit or chocolate or even sweets, you could drop anything you like into that batter. Equally, you could flavour it with any liquid you choose and make the drizzle from whatever you have handy!

Explore!



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Rhubarb Drizzle Cake Sliced

Easy Homemade Rhubarb Drizzle Cake Recipe

Ed Chef
This easy homemade rhubarb drizzle cake recipe takes the techniques used in a simple lemon drizzle cake and mixes them all up with a whole load of rhubarb. It tastes absolutely gorgeous!
Course Dessert, Side Dish

Ingredients
  

  • 5 Sticks Rhubarb
  • 200 g Butter
  • 200 g Self-Raising Flour
  • 300 g Caster Sugar
  • 200 g Butter
  • 3 Eggs

Instructions
 

  • Pre-heat the oven to 180c and set the butter aside to come to room temperature
  • Chop 3 of the sticks of rhubarb into thin slices and set aside
  • Grate the remaining two slices and set aside, disregarding any long strands that fail to break down. Pour any juice that drips into a pan
  • Add 300ml water to the pan and bring to a simmer, dropping the sliced rhubarb in to allow it to cook through. After 5-10 minutes, if it feels soft enough, take the rhubarb out and set aside.
  • Reduce the remaining water until it’s roughly 50ml, then set it aside and leave to cool.
  • Cream the butter and 200g of the sugar together until pale
  • Add the eggs in, one at a time, combining thoroughly each time
  • Add the grated rhubarb and combine thoroughly
  • Sift in the flour and thoroughly combine, then add in the slices of rhubarb and give them a good mix
  • Pour the mixture into a rectangular tin and place in the oven for 45 minutes, You’ll know when it’s ready if a skewer inserted in the center comes out completely clean
  • Finally, work that skewer a few more times and poke a good few holes in the top.
  • Combine the remaining 100g of sugar with the now cool reduction of rhubarb water. It won’t dissolve, which is absolutely fine. Place it in the fridge while you wait for the cake to cool.
  • Once the cake is cool, give the mixture another quick stir and pour it over the top.
Keyword cake, drizzle cake, rhubarb, rhubarb cake, rhubarb drizzle cake

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