Easy Rhubarb Batter Cake

    1 hour

    This very simple cake works really well with apples and berries, too! Enjoy warm with frozen yoghurt.

    23 people made this

    Serves: 8 

    • 2 cups (250g) chopped rhubarb
    • 1 pinch ground cinnamon, or more to taste
    • 65g butter, softened
    • 3/4 cup (150g) white sugar
    • 2 eggs
    • 1/2 cup (125ml) milk
    • 1 teaspoon vanilla essence
    • 1 1/4 cups (155g) plain flour
    • 1 teaspoon baking powder

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a deep pie dish.
    2. Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk and vanilla essence with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
    3. Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

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    Reviews in English (14)


    I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen.  -  26 Apr 2010  (Review from Allrecipes USA and Canada)


    I have an allotment so this recipe is good for using the Rhubarb. Noticed the last reviewer said the recipe didn't work well, when I was half way through making it so looked again at ingredients and decided that whoever posted the recipe must have written down 50g of Butter rather than 150g so I quickly added more butter. The result was worth it a lovely Rhubarb cake which will go nicely with Custard. So if you are going to make it use 150g. I also doubled the recipe.  -  08 May 2012  (Review from Allrecipes UK & Ireland)


    my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it  -  23 Apr 2010  (Review from Allrecipes USA and Canada)