This delicious Rhubarb Cake from Nigella Lawson is a perfect balance of tangy rhubarb and sweet, airy cake. With its light texture and marshmallow icing, it’s an impressive yet easy dessert to make. Use common kitchen ingredients and enjoy a show-stopping treat that’s both quick and simple to prepare!
Ingredients Needed
For the Rhubarb Layer:
- 500 grams (17.6 oz) forced rhubarb
- 100 grams (½ cup) caster sugar
For the Cake:
- 6 large eggs (at room temperature)
- 1 unwaxed lemon
- 100 millilitres (⅓ cup + 1 tbsp) full-fat milk (at room temperature)
- 25 grams (2 tbsp) cornflour
- 100 grams (¾ cup + 1 tbsp) plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon fine sea salt
- 150 grams (¾ cup) caster sugar
- 150 milliliters (2/3 cup) of vegetable oil (plus more for greasing)
For the Icing:
- 6 egg whites (from the eggs above)
- 350 grams (1¾ cups) caster sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
How To Make Rhubarb Cake
- Prepare the Rhubarb Layer: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan. Cut the trimmed rhubarb into 5cm (2-inch) lengths (or 2.5cm/1-inch pieces for thicker stalks). Place the rhubarb in a single layer in an ovenproof dish, such as a 23cm (9-inch) square Pyrex dish, and sprinkle with 100g (½ cup) caster sugar. Mix and cover with foil, sealing the edges well. Cook in the oven for 30 minutes until tender but still holding its shape. Remove the foil and set aside to cool. Reduce the oven temperature to 170°C (325°F) or 150°C (300°F) fan. Grease and line the bottom of two 20cm (8-inch) loose-bottomed sandwich tins or cake pans.
- Make the Cake: Separate the eggs into two bowls, placing the whites in a large bowl (or stand mixer) and the yolks in another. Cover the whites with clingfilm. Zest the lemon and add the zest to the yolks. Juice the lemon and add 2 tablespoons of juice to the milk, then set aside. In a separate bowl, combine the cornflour, flour, baking powder, bicarbonate of soda, and salt. Set aside. Add the 150g (¾ cup) sugar and vegetable oil to the yolks, then whisk for 3 minutes on medium-high speed until the mixture becomes rich and billowy. Slowly add the curdled milk mixture while whisking, then gently whisk in the dry ingredients. Use a spatula to scrape the sides and fold the mixture together, then divide it evenly between the prepared tins.
- Bake the Cake: Bake for 20 minutes or until the cakes have risen, are golden brown on top, and a cake tester comes out clean. Let the cakes cool in the tins for 15 minutes before carefully turning them out onto a wire rack to cool completely (about 1 hour).
- Prepare the Icing: While the cakes cool, prepare the icing. Scrunch four strips of baking parchment, unfurl them, and arrange them on a cake stand to create a square outline (this will keep the sticky icing from getting on the cake stand). Place one cake on the stand, top-side down. Remove the rhubarb from the syrup and set aside. For the icing, heat a pan of water to a simmer and place a mixing bowl with the egg whites, 350g (1¾ cups) sugar, salt, and cream of tartar over the water (ensure the bowl doesn’t touch the water). Whisk gently for 3 minutes until the sugar dissolves. Remove the bowl from the pan and whisk at high speed for 5 minutes (6-7 minutes if using an electric hand whisk) until the mixture becomes thick and voluminous. Stir in the vanilla extract.
- Assemble the Cake: Spread a generous layer of marshmallow icing on the first cake, leaving about ½cm (¼-inch) around the edges. Arrange the rhubarb on top, leaving a small border. Place the second cake on top and cover the entire cake with the remaining icing. Smooth it over the top and sides, and use your fingers to create spikes in the icing. Carefully remove the parchment strips and seal the bottom with any leftover icing.
- Finish the Cake: Using a blowtorch, gently toast the top and sides of the icing until golden and slightly crisp. Let the cake rest for 1-2 hours (or up to 3-4 hours) before slicing. Slice generously to enjoy every layer!
Recipe Tips
- Use Forced Rhubarb: If possible, choose forced rhubarb as it’s sweeter and more tender than regular rhubarb, making the cake taste better.
- Cool the Cakes Completely: Make sure the cakes are completely cold before icing, as warm cakes can melt the icing and ruin the texture.
- Whisk the Egg Whites Well: When making the icing, ensure the egg whites are whisked until thick and glossy for the perfect marshmallow texture.
- Don’t Overmix the Cake Batter: Once you add the dry ingredients, gently fold them in to avoid overmixing, which could result in a dense cake.
- Use Parchment Paper for Easy Removal: Line the cake pans well and use parchment paper to prevent the cakes from sticking and make them easier to turn out.
How To Store Leftovers?
Let the leftover Rhubarb Cake cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 piece (125g)
- Calories: 321
- Total Fat: 15.2g
- Saturated Fat: 3.6g
- Cholesterol: 72.2mg
- Sodium: 220.7mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 18.7g
- Protein: 3.5g
Try More Nigella Recipes:
- Nigella Slow Roast Pork Shoulder
- Nigella Lasagne Of Love
- Nigella Lawson Chicken Lasagna
- Nigella Lawson Vegetarian Lasagna Recipe
Nigella Rhubarb Cake
Description
This delicious Rhubarb Cake from Nigella Lawson is a perfect balance of tangy rhubarb and sweet, airy cake. With its light texture and marshmallow icing, it’s an impressive yet easy dessert to make. Use common kitchen ingredients and enjoy a show-stopping treat that’s both quick and simple to prepare!
Ingredients
For the Rhubarb Layer:
For the Cake:
For the Icing:
Instructions
- Prepare the Rhubarb Layer: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan. Cut the trimmed rhubarb into 5cm (2-inch) lengths (or 2.5cm/1-inch pieces for thicker stalks). Place the rhubarb in a single layer in an ovenproof dish, such as a 23cm (9-inch) square Pyrex dish, and sprinkle with 100g (½ cup) caster sugar. Mix and cover with foil, sealing the edges well. Cook in the oven for 30 minutes until tender but still holding its shape. Remove the foil and set aside to cool. Reduce the oven temperature to 170°C (325°F) or 150°C (300°F) fan. Grease and line the bottom of two 20cm (8-inch) loose-bottomed sandwich tins or cake pans.
- Make the Cake: Separate the eggs into two bowls, placing the whites in a large bowl (or stand mixer) and the yolks in another. Cover the whites with clingfilm. Zest the lemon and add the zest to the yolks. Juice the lemon and add 2 tablespoons of juice to the milk, then set aside. In a separate bowl, combine the cornflour, flour, baking powder, bicarbonate of soda, and salt. Set aside. Add the 150g (¾ cup) sugar and vegetable oil to the yolks, then whisk for 3 minutes on medium-high speed until the mixture becomes rich and billowy. Slowly add the curdled milk mixture while whisking, then gently whisk in the dry ingredients. Use a spatula to scrape the sides and fold the mixture together, then divide it evenly between the prepared tins.
- Bake the Cake: Bake for 20 minutes or until the cakes have risen, are golden brown on top, and a cake tester comes out clean. Let the cakes cool in the tins for 15 minutes before carefully turning them out onto a wire rack to cool completely (about 1 hour).
- Prepare the Icing: While the cakes cool, prepare the icing. Scrunch four strips of baking parchment, unfurl them, and arrange them on a cake stand to create a square outline (this will keep the sticky icing from getting on the cake stand). Place one cake on the stand, top-side down. Remove the rhubarb from the syrup and set aside. For the icing, heat a pan of water to a simmer and place a mixing bowl with the egg whites, 350g (1¾ cups) sugar, salt, and cream of tartar over the water (ensure the bowl doesn’t touch the water). Whisk gently for 3 minutes until the sugar dissolves. Remove the bowl from the pan and whisk at high speed for 5 minutes (6-7 minutes if using an electric hand whisk) until the mixture becomes thick and voluminous. Stir in the vanilla extract.
- Assemble the Cake: Spread a generous layer of marshmallow icing on the first cake, leaving about ½cm (¼-inch) around the edges. Arrange the rhubarb on top, leaving a small border. Place the second cake on top and cover the entire cake with the remaining icing. Smooth it over the top and sides, and use your fingers to create spikes in the icing. Carefully remove the parchment strips and seal the bottom with any leftover icing.
- Finish the Cake: Using a blowtorch, gently toast the top and sides of the icing until golden and slightly crisp. Let the cake rest for 1-2 hours (or up to 3-4 hours) before slicing. Slice generously to enjoy every layer!
Notes
- Use Forced Rhubarb: If possible, choose forced rhubarb as it’s sweeter and more tender than regular rhubarb, making the cake taste better.
- Cool the Cakes Completely: Make sure the cakes are completely cold before icing, as warm cakes can melt the icing and ruin the texture.
- Whisk the Egg Whites Well: When making the icing, ensure the egg whites are whisked until thick and glossy for the perfect marshmallow texture.
- Don’t Overmix the Cake Batter: Once you add the dry ingredients, gently fold them in to avoid overmixing, which could result in a dense cake.
- Use Parchment Paper for Easy Removal: Line the cake pans well and use parchment paper to prevent the cakes from sticking and make them easier to turn out.
Nigella Rhubarb Cake