Cakes · Cupcakes

Rhubarb Cakes

I made rhubarb cakes this morning as I had some left over from making my rhubarb chutney
There was a bit of work involved in these but it was worth it as they turned out great. The cake is lovely  and soft & the Rhubarb Jam filling is delicious
Ingredients-for 12 cakes
For the jam: (the jam recipe is adapted from one in Tana Ramsay’s book Real Family Food)
250g Rhubarb, chopped
100g Caster Sugar
50ml Water
1 teaspoon Vanilla Extract
For the cakes:
2 Egg Whites, beaten until stiff
125g softened Butter
125g Caster Sugar
2 Eggs
2 tbsp Milk
1 tsp Vanilla Extract
125g Self Raising Flour
For the Jam:
Place all of the ingredients in a saucepan & give it a good stir.
Bring to the boil & reduce the heat to a low setting and put on the lid.
Cook for 10 minutes until the sugar has dissolved.
Take off the lid and increase the heat until you have a steady rolling boil, continue to cook for a further 15 minute.
Remove from the heat transfer to a bowl and allow to cool whilst you move onto the cakes.
Rhubarb Jam
For the Cakes:
Preheat the oven to 190C/GM5 & line  a 12 hole muffin tray.
Whisk the egg whites until they are stiff and set aside.
Beat the butter for a minute to break it down, add the sugar and continue beating until the mix is light & fluffy.
Add the eggs one at a time, beating after each addition to incorporate them.
Add in the milk & vanilla extract & beat briefly to mix them in.
Slowly add the flour and beat until the mixture is smooth & creamy.
Fold in the egg whites.
Place a dessertspoonful of the mixture into each of the cases, then add a generous teaspoon of the rhubarb jam, finally top each of them with the remaining cake mix.


Ready for the oven
Place in the oven and bake for approximately 20 minutes.
Leave to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
Dust the cakes with a sprinkling of icing sugar.


These cakes are delicious on their own but would also go down well with a nice big dollop of custard!! 🙂

4 thoughts on “Rhubarb Cakes

  1. Oh these were such a hit, I made some for my brother in law as he had given me the rhubarb, but he never got to try them, the rest of his family had eaten them before he got near them!


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