Nigella Lawson’s rhubarb cake is not just a dessert. it’s a deeply comforting embrace on a rainy afternoon. You know those recipes that live in your memory long after the last crumb has disappeared? This is one of them. It’s a rustic, tender cake with rhubarb tucked into every bite-tart, jammy and just the right kind of sweet. If you’ve never had the pleasure of baking with rhubarb, let me tell you, it’s like discovering an old diary tucked into a drawer-unexpected, sentimental, a little sour, a little sweet.
Nigella’s version of the rhubarb cake isn’t overly fussy. It’s not the sort of showstopper you serve with silver forks and linen napkins. Instead, it’s the kind of cake you make on a Sunday when your soul feels a little wrinkled, the clouds are low and all you want is a thick slice of something warm beside your mug of tea. This cake feels like it was born in your grandmother’s kitchen. even if your grandmother never baked a day in her life.
Nigella Rhubarb Cake Recipe
Ingredients Needed
Here’s what you’ll need to pull this off. and no, nothing fancy, nothing pretentious. That’s the beauty of this cake.
- Rhubarb – About 300g, chopped. Go for fresh if you can. The color, that blush-pink and green, will make your heart skip a beat. Frozen works too, just thaw and drain well.
- Butter – 125g, softened. I use salted butter because I like the balance it brings but unsalted is fine with a pinch of salt.
- Caster sugar – 175g. It’s a nice, light sugar that creams beautifully with butter.
- Eggs – Two, room temperature. I sometimes sit mine in a bowl of warm water for ten minutes if I forget to take them out ahead of time.
- Vanilla extract – A teaspoon. Not essence, please. The real stuff makes a difference.
- Self-raising flour – 200g. If you don’t have self-raising, you can substitute with plain flour plus baking powder.
- Ground almonds – 50g. This gives the cake a soft, almost melting texture.
- Milk – A splash, maybe 2 tablespoons, if the batter feels too thick.
- Demerara sugar – For sprinkling on top, gives the most satisfying golden crunch.
Optional: A bit of orange zest or ground ginger stirred into the batter if you’re feeling adventurous. I’ve done both and they add such a cozy brightness.
Equipment Needed
Not much-this cake doesn’t demand anything too particular.
- A mixing bowl (or two, if you’re like me and end up using one for rhubarb and one for batter)
- An electric mixer or just a wooden spoon and some elbow grease
- A 20cm (8-inch) round cake tin. springform if possible
- Baking paper. because no one wants a cake that won’t let go of the tin
- A knife and chopping board for the rhubarb
- Cooling rack, though I’ll be honest, the cake often doesn’t make it all the way there before someone grabs a slice
Instructions To Make Nigella Lawson’s Rhubarb Cake
Okay, let’s get into the rhythm of it. This is the part that feels like ritual-stirring, folding, the way the batter smells just before it hits the oven. Here’s how it goes:
- Preheat your oven to 180°C (160°C fan/gas mark 4). Line the base of your cake tin with baking paper and lightly butter the sides.
- Chop your rhubarb into roughly 1-inch pieces. Toss them with a tablespoon of the sugar and set aside. They’ll start to release their ruby juices while you make the batter.
- In a mixing bowl, cream the butter and sugar until pale and fluffy. This part feels like alchemy. when gritty sugar and cold butter turn into soft clouds.
- Add the eggs one at a time, beating well after each addition. If it looks like it’s curdling, add a spoonful of flour and keep going.
- Stir in the vanilla extract, then fold in the flour and ground almonds. You want a smooth batter. not too runny, not too stiff. A splash of milk might help.
- Fold in about two-thirds of the rhubarb gently. Don’t overmix-treat it like you’re folding a blanket over a sleeping child.
- Spoon the batter into your prepared tin and scatter the remaining rhubarb on top. Sprinkle with a generous handful of demerara sugar.
- Bake for 40-45 minutes, until golden and risen and a skewer comes out clean. The top will have this caramelized crunch from the sugar that’s just irresistible.
- Let it cool in the tin for about 10 minutes, then carefully transfer to a wire rack.
What I Learnt
The first time I made this, it was a Tuesday in late spring and I had a bunch of rhubarb from the farmers’ market that I didn’t quite know what to do with. I remember the light streaming in through the kitchen window and the way the smell of butter and rhubarb made everything feel slower, kinder. I’d been feeling untethered that week-busy, distracted, trying to keep up. But baking this cake was like taking a breath I didn’t know I’d been holding.
I learned that rhubarb doesn’t have to be intimidating. It softens gently in the oven and its sharpness mellows into something floral and tart and haunting. I learned that ground almonds in a cake are a revelation-suddenly, the crumb is velvet. And I learned that sometimes, a simple cake can reconnect you to yourself.
FAQs
Can I Use Frozen Rhubarb For Nigella’s Rhubarb Cake?
Yes, you absolutely can! Just make sure to thaw and drain the rhubarb first to avoid too much moisture in the cake. I’ve done this a few times, especially when rhubarb isn’t in season, and it works like a charm. The texture might be a tiny bit different, but it still tastes amazing!
Do I Need To Peel The Rhubarb Before Adding It To The Cake?
Nope, you don’t need to peel it! Just wash it well and cut it into small pieces. The skin is completely fine, and it adds to the texture, so don’t worry about it. I remember the first time I made this, I was unsure whether I had to peel it – but trust me, it’s all good!
How Can I Make Nigella’s Rhubarb Cake Gluten-free?
Great question! You can swap the flour for a gluten-free alternative, like a 1:1 gluten-free flour blend. I’ve used one with great success, and it keeps the cake soft and moist. You might need to adjust the baking time slightly, so just keep an eye on it as it bakes. I’d say don’t stress if it’s your first time – the cake is forgiving!
