French style rhubarb cake, made with ground almonds and a touch of rose and orange. Perfectly moist with quick roasted rhubarb and reduced in sugar.
Rhubarb & Rose Recipes
By now, you may have noticed I adore rhubarb and rose together. I even wear a French perfume of the two together - it's glorious. To taste the two, have you tried this rhubarb sorbet or rhubarb, rose and hibiscus jam?
The welcome timing of rhubarb and rose season is also perfect for celebrating Mother's Day with this French style rhubarb cake.
Moist Rhubarb Cake
This rhubarb cake is on the same lines as my easy lemon and almond cake. I basically took my favourite recipe for the French financier cake, then developed it for a bigger cake by reducing the butter and adding more egg whites to lighten it up.
To make it extra moist, rhubarb is roasted in the juice of a freshly squeezed orange and a little rosewater or syrup.
Although pre-roasting is an option, the benefits of this method gives extra moisture and flavour. The resulting syrupy juices are used to brush over the rhubarb cake.
Should Rhubarb Be Cooked Before Baking?
I have experimented with both raw and pre-cooked rhubarb in this recipe.
It's interesting in that the rhubarb doesn't really need to be cooked before baking this cake.
However, my family taste-testers agreed that the raw rhubarb version was slightly tart. So my preference is to pre-cook it for a quick 10 minutes. This intensifies the orange and rose flavours and creates a little glaze to brush on the cake afterwards.
Also, when rhubarb is well out of season, using frozen rhubarb is good too - as long as it is pre-cooked as in the recipe. Adding frozen rhubarb directly to the cake will make the cake stodgy so invest in these extra 10 minutes of cooking it before baking.
What Does Rhubarb Taste Like in a Cake?
So, it depends if you pre-cook the rhubarb or not. In this recipe, using raw rhubarb can be a little acidic (if that's what you like) but the pre-roasted in the orange juice and rose just adds a subtle flavour that complements the rhubarb well.
This recipe is reduced in sugar compared with most rhubarb cake recipes - it uses only half cup sugar. It's not just healthier, but we can taste the rhubarb and other delicious ingredients so much better as a result.
How to Make a French-style Rhubarb Cake
This recipe is simple and no need for any fancy toppings or fillings as it's so moist. Prepare and measure your ingredients in advance and you're all set to go.
Not sure how to line a cake tin? See my easy instructions in Baking Tips and FAQs - How to Line a Cake Tin.
- First finely grate the zest of an unwaxed orange (ensure it's organic - otherwise wash thoroughly in warm water).
- Wash and cut up the rhubarb, add a little orange zest, a little sugar and rose water and roast for no more than 10 minutes. Set aside.
- Cream the butter and sugar in a mixer with a paddle attachment (or by hand using a wooden spoon).
- Gradually mix in the ground almonds, flour, baking powder, salt, orange zest, eggs and egg whites.
- Once all mixed well together, spread over half of the mixture into the cake tin. Add half of the rhubarb.
- Top with the rest of the cake batter and rhubarb then sprinkle over the flaked almonds.
- Bake in the oven for about 40 minutes or until golden. I only need 35 minutes in a fan oven but you may need longer (about 50 minutes).
- Leave to cool slightly in the tin for 10 minutes.
- Remove from the tin and leave to cool on a wire tray.
- Brush over the rhubarb, orange and rose juices from the roasting tin for a natural cake glaze.
What Can I Serve with Rhubarb Cake?
Rhubarb cake is delicious with the following:
- rhubarb compote (also on video). Like this cake, it's reduced in sugar and adding a dollop of it on the side is rhubarb heaven. Great for breakfast or brunch.
- rhubarb sorbet with rose - great for dessert to bring out the rose in the cake.
- with rose macarons, lemon or almond macarons (recipes in Mad About Macarons) - or with rose and orange blossom macarons (recipe in Teatime in Paris).
For much more on rhubarb, how to prepare it and more recipes,
see the rhubarb market page.
More Rhubarb Recipes
My Grandpa's favourite pudding was Rhubarb and Custard and there's nothing much to beat it, especially with delicious memories of growing up in Scotland. He could eat it raw just dipped in a little sugar. (Just thinking of this makes my mouth pucker!)
Here are many more inspiring recipes if you have tons of rhubarb this season:
- Christina's Cucina has many recipes, including this gorgeous Rhubarb Fool and Rhubarb Crumble Ice Cream;
- Camilla (aka FabFood4All), famous for her jams, has an incredible Rhubarb & Gin Jam;
- Choclette has many vegetarian recipes and many rhubarb delights, including Rhubarb & Ginger Chutney over at Tin & Thyme.
- Rhubarb and Custard Cheesecake;
- Rhubarb and Almond Tart;
- Rhubarb Chips - great for topping on this rhubarb cake or just on vanilla ice cream.
Rhubarb Cake with Rose and Orange
Equipment
- 23cm/9 inch (x 5cm/2 inch deep) non-stick cake tin
Ingredients
Roasted Rhubarb with Rose and Orange
- 2-3 sticks / 500g rhubarb cut into small chunks
- 1 unwaxed orange, juice and 1tsp zest keep aside remaining zest for cake below
- 2 tsp rose water see notes
- 2 tablespoon cane sugar
Almond and Orange Cake
- 110 g (4oz/ 1 stick) butter, softened (unsalted)
- 100 g (3.5oz/ ½ cup) sugar
- 1 tablespoon zest from remaining orange
- 2 large eggs organic
- 120 g (4oz) egg whites (from 4 eggs)
- 200 g (7oz/ 2 cups) ground almonds (almond flour)
- 35 g (1.5oz/½ cup) plain flour (all-purpose)
- 2 teaspoon baking powder
- 1 tablespoon slivered almonds for topping
Instructions
Roasted Rhubarb
- Preheat oven to 180°C/160°Cfan/360°F/Gas 4. Line a 23cm non-stick cake tin with parchment paper.
- Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.
Almond and Orange Cake
- In a large bowl, cream together the butter and sugar until pale and fluffy - either using a wooden spoon or mix together in a mixer.
- Gradually whisk in the orange zest, eggs, egg whites, ground almonds, flour, baking powder until mixed together.
- Place half the batter on the bottom of the tin, add some roasted rhubarb and top with the rest of the mixture. Top with remaining rhubarb and slivered almonds. Bake for about 40-45 minutes or until golden (see notes).
- Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack. Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.
Notes
This recipe was first published 11 May 2019 but is now completely updated.
The Dysfunctional Kitchen
This recipe was a major hit with my family! I’ve never baked using rose water before so this was a new experience for me. Would definitely make again, although I would say that it needed a longer bake than originally stated (fifty minutes).
Jill Colonna
So happy to hear this cake was a major hit and thanks for sharing your lovely photo on Instagram! Thanks also for alerting me to oven time, as I had made a mistake in the overall cooking time on the recipe card (I said it was 35 minutes!). It is now corrected. Just for the record, I only need to bake this 35-40 minutes in a fan oven but I have now added that it may need longer depending on your oven. Hope next time I get your 5 stars next time you make this. Thanks for your review. Jx
Cassia
This tastes divine but even after 50 minutes mine was still raw in the middle and I had to abandon all hope of taking it on my picnic. I noted afterwards that all the reviews are from people excited by the recipe and not from people who have tried to cook it. Such a shame.
Jill Colonna
Hello Cassia,
This isn't right - there must be a reason for this. We had this only last week again and I have checked the recipe many times. Was it the size of mould you used? I use 23cm/9 inches like I state in the recipe and only needs 35 minutes. It's important not to overcook it either, so that the flavours are good and the cake is still moist. A raw cake after as long as 50 minutes?
Either you used a smaller but deeper cake tin or your oven wasn't at the same setting as indicated.
Please let me know so we can work this out. I stand by this recipe and hope you try it again with the same oven temp and/size of tin. I'll add inches to the recipe just to make sure this is clear.
Best,
Jill
Thomasina
This cake was really delicious Jill. To have it with rose macarons is sheer decadence. Rhubarb is one of my favourite desserts. Thank you for the recipes.
Jill Colonna
Thrilled you liked it, Thomasina. Rhubarb is the best! I need to dream up more recipes with it. Have a delicious weekend.
Kioi
now this is just amazing to try tonight.,.thanks for sharing.
Jill Colonna
So happy you love rhubarb like this, too, Kioi. Enjoy the cake!
Shirley Moffat
Jill your grandad absolutely loved rhubarb and I cooked it a lot, I also loved eating the rhubarb raw as I was cutting it.
Jill Colonna
Thanks, Auntie Shirley, for popping in! I hope you still eat rhubarb - do you still love it raw?
Shirley Moffat
I still do eat it raw Jill - I grow quite a bit in the garden - I love to keep up the old habits!!
Jill Colonna
That's wonderful you have rhubarb in the garden! I've tried growing it in ours and somehow it doesn't like it...
Sherry
This sounds lovely jill. I love rose flavour in food. So perfumed so fragrant. Cheers sherry
Jill Colonna
Well this is for you, Sherry. Hugs from Paris x
Camilla Hawkins
What a glorious cake, I love rhubarb and paired with rose and orange this sounds heavenly. Thanks for sharing my rhubarb recipes!
Jill Colonna
Real pleasure, Camilla. Enjoy rhubarb season - I'm dying to try the rhubarb and gin jam.
Christina Conte
Oh Jill, you know how much I adore rhubarb, so this cake is definitely something I'd enjoy immensely. I saw so much rhubarb all over the French markets in the cities where I stayed that it was painful. In fact, I bought a stalk and ate it as is (not even with sugar) one day! It was delicious!
Thank you so kindly for including my rhubarb recipes, too! 🙂
Jill Colonna
You know, Christina, I'd forgotten that when I was little, we'd eat the rhubarb stick as is, and dip it in sugar. Your reaction made me giggle - especially without the sugar! You must have had serious withdrawal symptoms. The funniest thing is that the rhubarb I got recently at our local French market ...was from Germany!
Betty
Another beautifully presented and creatively made recipe, Jill! I'm sure the rose and rhubarb together are delicious and must be a great accompaniment to the yummy looking cake! Just lovely!
Jill Colonna
You are the sweetest, Betty. I'm sure Victor would love this - it's a most romantic way to start the day, too x
Liz
Yum! I adore rhubarb desserts! So yummy with the touch of rose—-seems so French and delicious!!!
Jill Colonna
You're a sweetie, Liz. Thanks - I think you adore ALL desserts, right?
Suzie
Oh Jill - this looks so pretty and French. I love rhubarb and your rose macarons. This must be so good!
Jill Colonna
Thanks, Suzie. We love this for breakfast just now, especially with the compote and some extra wee strawberries.
Choclette
Such wonderful photos Jill and a gorgeous recipe too. As you know I adore rhubarb, and rhubarb and rose is particularly special. So I'm on for a slice of this cake please. One day I WILL make it to Paris.
Thanks for including a couple of my recipes too. Pinned and shared.
Jill Colonna
I love your rhubarb recipes, Choclette. Thanks for sharing, too! I certainly do hope you make it soon to Paris.