Today I’m going to share with you one of my favourite recipes from the legendary Mary Berry. If you don’t know who she is, she’s a British baking icon who has written over 70 cookbooks and hosted several TV shows. She’s also known for her impeccable taste and elegant style.
The recipe I’m going to show you is for her rhubarb cake, which is a moist and delicious treat that’s perfect for any occasion. Rhubarb is a tart and tangy vegetable that grows in long stalks and has a bright pink colour. It’s usually cooked with sugar to make pies, jams, or compotes, but it also works wonderfully in cakes.
Mary Berry’s rhubarb cake is easy to make and has a simple but satisfying flavour. The cake batter is made with butter, sugar, eggs, vanilla, lemon zest, and sour cream, which gives it a rich and creamy texture. The rhubarb is cooked briefly in a saucepan to soften it, then folded into the batter along with some flaked almonds. The cake is then baked until golden and sprinkled with icing sugar for a sweet finish.
So, without further ado, let me show you how to make this fabulous rhubarb cake by Mary Berry.
What is Mary Berry Rhubarb Cake?
Mary Berry Rhubarb Cake is a delicious and easy cake recipe that features rhubarb, a tart and tangy vegetable that grows in long stalks and has a bright pink colour. The cake is made with butter, sugar, eggs, vanilla, lemon zest, sour cream, flour, and flaked almonds. The rhubarb is cooked briefly to soften it, then folded into the cake batter. The cake is baked until golden and sprinkled with icing sugar for a sweet finish.
- Learn: The Basics of Cake Baking
Why You’ll Love This Recipe
There are many reasons why you’ll love this rhubarb cake recipe by Mary Berry:
- It’s easy to make with simple ingredients that you probably already have in your pantry.
- It’s moist and tender with a lovely crumb and texture.
- It’s not too sweet or sour but has a balanced flavour that showcases the rhubarb.
- It’s versatile and adaptable to different fruits and spices.
- It’s perfect for any occasion, whether it’s breakfast, brunch, tea time, or dessert.
What ingredients do you need to make Mary Berry Rhubarb Cake?
Here are the ingredients and instructions you’ll need:
- 350g (12 oz) rhubarb, trimmed and cut into small pieces
- 250g (9 oz) self-raising flour
- 250g (9 oz) unsalted butter, softened
- 250g (9 oz) golden caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
- Zest of 1 lemon
- 50g (2 oz) flaked almonds
- Icing sugar, for dusting
Instructions to Make Mary Berry Rhubarb Cake Recipe
- Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Grease and line a 23cm (9-inch) round cake tin with parchment paper.
- Place the rhubarb in a saucepan with a splash of water. Cook gently for about 5 minutes until softened. Drain and set aside.
- In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Add the vanilla extract and lemon zest, and mix well.
- Sift the self-raising flour into the bowl and fold it into the mixture gently. Add the milk and stir until the batter is smooth and well combined.
- Gently fold in the cooked rhubarb until evenly distributed throughout the batter.
- Pour the cake batter into the prepared tin and level the top with a spatula. Sprinkle the flaked almonds over the top of the cake.
- Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes. Then transfer it to a wire rack to cool completely.
- Dust the cooled cake with icing sugar before serving.
How Do I Serve Mary Berry Rhubarb Cake?
Mary Berry Rhubarb Cake is best served warm or at room temperature, with some whipped cream or custard on the side. You can also enjoy it cold from the fridge or freezer. It’s a great cake for any occasion, whether it’s breakfast, brunch, tea time, or dessert.
What Can I Serve With Mary Berry Rhubarb Cake?
Mary Berry Rhubarb Cake goes well with many different accompaniments.
Here are some suggestions:
- Whipped cream or custard: These are classic toppings for rhubarb cake that add creaminess and richness to the cake.
- Ice cream or yoghurt: These are refreshing and cooling options that contrast well with the warm and moist cake.
- Fresh fruit or fruit compote: These are colourful and healthy choices that complement the rhubarb flavour and add some extra sweetness and juiciness to the cake.
- Nuts or seeds: These are crunchy and nutty additions that enhance the texture and flavour of the cake. You can use almonds, pistachios, walnuts, sunflower seeds, or any other nuts or seeds you like.
Pro Tips to Make Perfect Mary Berry Rhubarb Cake
Here are some pro tips to help you make the perfect Mary Berry Rhubarb Cake every time:
- Use fresh or frozen rhubarb for this recipe. If using frozen rhubarb, thaw it first and drain any excess liquid.
- Cut the rhubarb into small pieces so that they cook evenly and distribute well in the cake batter.
- Don’t overmix the cake batter. Fold it gently until everything is well combined.
- Don’t overbake the cake. Check it with a skewer after 50 minutes and take it out of the oven when it comes out clean.
- Let the cake cool slightly in the tin before transferring it to a wire rack. This will prevent it from breaking or sticking to the tin.
How do I store and Freeze Mary Berry Rhubarb Cake Leftovers?
- At Room Temperature:
- Place the cake in an airtight container.
- Store for up to 3 days.
- Refrigeration:
- Place the cake in an airtight container.
- Store in the fridge for up to 5 days.
- Freezing:
- Wrap the cake tightly in plastic wrap.
- Add an additional layer of foil around the wrapped cake.
- Label the package with the cake’s name and date.
- Freeze for up to 3 months.
How do I reheat Rhubarb Cake Leftovers?
Microwave:
- Place a slice on a microwave-safe plate.
- Loosely cover the slice with a damp paper towel.
- Microwave for approximately 15 seconds or until warm.
Oven:
- Preheat the oven to 160°C (140°C fan/320°F/Gas 3).
- Lay the whole cake or individual slices on a baking sheet.
- Cover them loosely with foil.
- Bake for about 10 minutes or until warm.
FAQs
How do I make Mary Berry’s rhubarb cake gluten-free?
To make Mary Berry’s rhubarb cake gluten-free, you can substitute the self-raising flour with a gluten-free flour blend that contains xanthan gum or another binding agent. You can also add 1/4 tsp of baking soda and 1/2 tsp of cream of tartar to the flour to help it rise.
Can I use frozen rhubarb for Mary Berry’s rhubarb cake?
Yes, you can use frozen rhubarb for Mary Berry’s rhubarb cake. However, you need to thaw it first and drain any excess liquid before adding it to the cake batter. You can also reduce the amount of sugar in the recipe by 50g (2 oz) if your frozen rhubarb is already sweetened.
- Related: Mary Berry Caramel Shortbread
How do I store and reheat Mary Berry’s rhubarb cake?
You can store Mary Berry’s rhubarb cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze it for up to 3 months. To freeze it, wrap it tightly in plastic wrap and then in foil. Label it with the date and name of the cake. To reheat it, you can microwave a slice of cake on a microwave-safe plate for about 15 seconds or until warm. You can also bake the whole cake or individual slices in a preheated oven at 160°C (140°C fan/320°F/Gas 3) for about 10 minutes or until warm.
Other Mary Berry Cakes Recipe
Final Words
I hope you enjoyed this guide on how to make Mary Berry’s rhubarb cake recipe.
This is one of my favourite cakes to make and eat, and I’m sure you’ll love it too. It’s a wonderful way to celebrate the rhubarb season and treat yourself to a delicious and comforting cake.
If you try this recipe, please let me know how it turned out in the comments below. I’d love to hear from you and see your photos. And if you have any questions or suggestions, feel free to ask me anything. I’m always happy to help.
Thank you for reading and happy baking!
