Mary Berry Rhubarb Sponge

There’s something beautifully old-fashioned about rhubarb sponge. It doesn’t beg for attention. It just is. Honest, tart, soft in the middle, golden on top — the sort of thing your mum or gran would have pulled out of the Aga, served with a jug of Bird’s custard, and not a word said.

This recipe, It’s a gentle nod to Mary Berry — proper baking, no faff. The rhubarb softens just enough to ripple through the buttery sponge, with a hint of lemon and a little crunch of almond on top. Nothing trendy. Nothing silly. Just real, seasonal food that’s worth your time.

If you’ve got some rhubarb in the garden or you spotted it at the market and thought, now what do I do with that? — this is what.

Ingredients List

• 350g rhubarb – trimmed and chopped small. Don’t worry about perfection.
• 250g self-raising flour – gives it that lovely soft lift.
• 250g unsalted butter, softened – not melted. Just soft enough to poke.
• 250g golden caster sugar – or white if that’s what’s in the cupboard.
• 4 large eggs
• 1 tsp vanilla extract – just a touch for warmth.
• 2 tbsp milk – to loosen the batter.
• Zest of 1 lemon – don’t skip this. It brightens the whole thing up.
• 50g flaked almonds – for the top. Optional, but they add such a nice bite.
• Icing sugar, for dusting

Method (How to Make Them)

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 23cm round cake tin. Use baking paper or you’ll be cursing later.
2. Stew your rhubarb. Put it in a small pan with a tablespoon or two of water. Simmer gently for about 5 minutes, just until it softens a bit. Then drain. I usually leave mine in the sieve over the sink while I do the rest.
3. Cream the butter and sugar until light and fluffy. Take your time here. I do this with a wooden spoon when I’m feeling nostalgic — otherwise, hand mixer. No shame.
4. Beat in the eggs, one at a time. If it looks like it’s curdling, don’t panic — a spoonful of flour brings it back.
5. Stir in the vanilla and lemon zest. Smells like sunshine, honestly.
6. Sift in the flour, then fold it gently through. You want the batter soft and airy, not heavy.
7. Add the milk, one tablespoon at a time, just until you’ve got a batter that drops off the spoon easily.
8. Fold in the rhubarb — carefully, don’t mash it. You want streaks and little pockets of pink.
9. Spoon it into the tin and smooth the top. Scatter over the almonds.
10. Bake for 50–60 minutes. Don’t open the oven too soon or you’ll end up with a sunken middle. You’re looking for golden on top and a skewer coming out clean.
11. Cool in the tin for 10 minutes, then lift out and let it cool properly on a wire rack. Once it’s cool, give it a gentle dust of icing sugar.

Mistakes I’ve Made

My sponge came out heavy. What went wrong?
Could be the butter was too cold, or you overmixed the flour. Sponge likes a light touch.

The rhubarb sank.
It happens. Try tossing the chunks in a bit of flour before adding them in next time.

It tastes too sharp.
Rhubarb varies. Add a bit more sugar to the batter next time, or serve with something creamy.

Why did mine stick to the tin?
You didn’t line it properly, did you? Get that baking paper out next time.

How To Store and Reheat

• Room Temp: Keep it in a tin or airtight container for 2 days.
• Fridge: Keeps for 3–4 days, just let it come back to room temp before eating.
• Freezer: Wrap slices in foil, then into a freezer bag. Keeps up to 3 months.
• To Reheat:
  • Oven: 150°C for 10 minutes.
  • Microwave: 20–30 seconds.
  • Steamer: Yes! 5–7 minutes over simmering water brings it right back.

What To Serve With Them

• Warm custard — classic, no arguments.
• Clotted cream or thick Greek yoghurt — for a richer feel.
• Cold the next day — honestly, it’s just as good with a cuppa.

FAQs (Real Answers, No Waffle)

Can I use frozen rhubarb?
Yes, just thaw and drain it well first. You don’t want to flood your batter.

Can I leave out the almonds?
Of course. Sprinkle with demerara sugar instead for a bit of crunch.

Is this cake very sweet?
Not overly. It’s balanced — the rhubarb keeps it from being cloying.

Can I use plain flour instead of self-raising?
Yes, but add 2 tsp of baking powder.

Try More Recipes:

• Mary Berry Apple And Sultana Cake
• Mary Berry Gluten-Free Sponge Cake
• Mary Berry Poached Pears