Nigella Rhubarb Cake

You know those cakes that don’t even make it to the tin before someone slices a piece off?
This is one of them.
Nigella’s Rhubarb Cake is messy, cozy, and dangerously easy to eat straight out of the baking dish with a spoon.

It’s sweet but not too sweet. Tart little hits of rhubarb all the way through. A soft crumb. A crackly cinnamon sugar top.
Make it once — you’ll keep coming back to it every rhubarb season.

Why You’ll Love It

• Ridiculously easy — no mixers, no faff
• Sharp juicy rhubarb, not hidden under sugar
• Proper soft crumb with a crispy sugary top
• Smells like someone’s been baking for hours
• One bowl, one spoon, minimal washing up

Ingredients You’ll Need

For the Cake:

• 2 cups plain flour
• 1¼ cups white sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs, beaten
• 1 cup sour cream
• 3 cups diced rhubarb

For the Streusel:

• 1 cup white sugar
• ¼ cup butter, soft
• ¼ cup plain flour
• ¼ tsp ground cinnamon (or more if you like)

How to Make Nigella’s Rhubarb Cake

1. Oven on — 350°F (175°C).
   Butter and flour your baking tin — 9×13 inches.
2. Big bowl.
   Chuck in the flour, sugar, soda, salt. Quick mix.
3. Beat your eggs into the sour cream (just a fork, no need to be fancy).
   Tip the wet into the dry. Stir until it just comes together — no heavy mixing.
4. Fold through your diced rhubarb.
   Don’t panic if the batter looks thick — it’s meant to.
5. Scrape it into your tin. Smooth it out roughly.
6. Now for the streusel:
   Beat the sugar and butter together until creamy. Stir in the flour.
   It’ll look clumpy — perfect. Scatter it all over the top of the cake.
   Dust a bit of cinnamon over everything.
7. Bake about 45 minutes.
   You’ll smell when it’s ready — buttery, spicy, sweet.
   Toothpick in the middle should come out clean.
8. Let it cool if you can.
   Or don’t. Cut a hot messy square and dive straight in.

Common Mistakes to Dodge

• Beating the batter like mad: No. Stir gently. Lumpy batter = tender cake.
• Forgetting to flour the tin: You’ll regret it later.
• Chopping rhubarb too big: Big chunks sink. Dice small.
• Letting the topping burn: Cover with foil halfway if it’s browning too fast.

What to Serve It With

• Cold thick cream
• Warm custard
• Vanilla ice cream
• Or just greedy handfuls straight from the tin

Storage and Leftovers

• Fridge: Covered — good for 3 days.
• Freezer: Wrap slices tight. Good for 3 months.
• Microwave: Quick blast if you want it warm again.

Nutrition Facts:

• Calories: 321 kcal
• Fat: 9g
• Carbs: 58g
• Sugar: 39g
• Protein: 4g

FREQUENTLY ASKED QUESTIONS

Why does my rhubarb sink?
Toss it in a spoonful of flour before mixing. Helps suspend it in the batter.

Can I use frozen rhubarb?
Yes — just defrost and drain it first.

Whole wheat flour instead of white?
Sure, but it’ll make the cake heavier. Half and half works best.

Can I skip the cinnamon?
Yep. But honestly, that tiny hit of spice is magic here.

More Nigella Recipes: 

• Nigella Mozart Cake Recipe
• Nigella Orange And Poppy Seed Cake
• Mary Berry All In One Chocolate Cake