I baked this rhubarb cake with lemon sauce after I’d been given a couple of handfuls of fresh rhubarb stalks from my Dad. I had intended on making a rhubarb tatin (much like the quintessential apple tart tatin), but I couldn’t be bothered waiting for my gluten-free puff pastry to defrost, so I just made it into a cake instead. I’ll get around to the rhubarb tatin some time…
Sometimes I think that the best recipes come about by accident. As I say, this rhubarb had been earmarked for a tatin for some time, but once I tasted this rhubarb cake I was thrilled that I allowed the Gods to dictate what I eventually made.
This rhubarb cake is incredibly moreish thanks to it being based around a soft, lemon-scented sponge that’s loaded with fruity little chunks of soft, but tart, melting rhubarb and it goes wonderfully with the creamy and smooth lemon sauce that’s made from a simple blend of lemon curd, icing sugar and cream cheese.
If you’ve got rhubarb to use up, I’d highly recommend making this cake with it because it is genuinely out of this world. I’m not advocating theft by any means, but if you’ve got a neighbour that’s got a prolific rhubarb plant in their garden it could be worth asking them for some. If they say no, then you can pull out your cat burglar outfit and get your bake on. 😉
Ingredients for the Rhubarb Cake:
200g butter (or non-dairy version)
200g brown sugar
The zest of 1 lemon (or 1 tsp lemon extract)
150g gluten-free self-raising (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tbsp dried ground ginger
1 tsp baking powder
1 tsp xanthan gum
400g rhubarb (washed and chopped into 1 cm chunks)
Ingredients for the Lemon Sauce:
150g lactose-free cream cheese
150g lemon curd
3 tbsps icing sugar
Preheat your oven to 180°C/170°C Fan/350°F/Gas Mark 4.
Line a 20cm cake tin with greaseproof paper.
Measure the butter, sugar and lemon zest into a large mixing bowl and cream together.
Add the eggs and whisk again.
Add the flour, baking powder, dried ginger and xanthan gum and mix well.
Fold half of the rhubarb into the cake batter before pouring the cake mix into the cake tin.
Scatter the rest of the fresh rhubarb on top and bake it for 45-50 mins or until a skewer pushed into the middle of the rhubarb cake comes out clean.
Leave the cake to cool and in the meantime make the lemon sauce by placing the cream cheese, lemon curd and icing sugar in a jug or bowl and whisking together until a smooth sauce is formed.
Once the cake has cooled serve it with the lemon sauce.
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