Rhubarb Cake

I arrived at Mum’s at lunchtime (well timed, but not on purpose), to find that a rhubarb cake had just come out of the oven.  The cake was intended to be (or not to be – as it turned out) a relatives birthday cake, but Mum and I could imagine a lovely slice on the plate covered in custard….and so that’s what we had for lunch. 

There are two things I love about this recipe – 1). that all the ingredients are piled into the same bowl and mixed, making it very easy to put together and 2). that Mum’s work colleague’s son wrote out the recipe when he was fairly young, and wrote the word ‘gloves’ where ‘cloves’ is.  So the original recipe that is glued into Mum’s recipe book reads “1/4 teaspoon of ground gloves”!!


1 1/2 cups brown sugar

125 g (4 oz) melted butter

2 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon all spice

2 cups flour

2 cups chopped raw rhubarb

pinch of salt

1/3 cup of milk

Put all ingredients in a bowl.  Mix well.  Place in cake tin and bake at 180 C (350 F) for 1/2 – 3/4 hour.

Optional topping:  sprinkle over top of cake before baking in oven.

1/2 cup brown sugar

1/2 teaspoon cinnamon


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