Name: Mary Berry Rhubarb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: Fresh rhubarb (300 g, chopped) – Adds tart flavor and moisture to the cake.; Self-raising flour (225 g) – Provides structure and helps the cake rise.; Butter (175 g, softened) – Creates a rich and tender crumb.; Caster sugar (175 g) – Sweetens the cake and balances the rhubarb.; Eggs (3 large) – Help bind the batter and create a light texture.; Milk (2 tablespoons) – Helps achieve a smooth batter.; Vanilla extract (1 teaspoon) – Adds gentle sweetness and aroma.; Demerara sugar (1 tablespoon) – Adds a light, crunchy topping.

Mary Berry Rhubarb Cake

Print Recipe

Mary Berry Rhubarb Cake is a traditional British-style sponge cake made with fresh rhubarb pieces folded into a buttery cake batter. The cake is baked until light and golden, allowing the rhubarb to soften and release its natural tartness.

Author: Ekani Ella
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 8
Category: Cake
Method: Baking
Cuisine: British

Ingredients

Fruit

Fresh rhubarb (300 g, chopped) – Adds tart flavor and moisture to the cake.

Cake Batter

Self-raising flour (225 g) – Provides structure and helps the cake rise.
Butter (175 g, softened) – Creates a rich and tender crumb.
Caster sugar (175 g) – Sweetens the cake and balances the rhubarb.
Eggs (3 large) – Help bind the batter and create a light texture.
Milk (2 tablespoons) – Helps achieve a smooth batter.

Flavoring

Vanilla extract (1 teaspoon) – Adds gentle sweetness and aroma.

Optional Topping

Demerara sugar (1 tablespoon) – Adds a light, crunchy topping.

Instructions

Step 1 – Prepare the Oven

Preheat the oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.

Step 2 – Cream Butter and Sugar

Place the softened butter and caster sugar in a mixing bowl. Beat together until the mixture becomes pale and fluffy.

Step 3 – Add the Eggs

Add the eggs one at a time, mixing well after each addition to maintain a smooth batter.

Step 4 – Add Dry Ingredients

Sift the self-raising flour into the bowl and gently fold it into the mixture.

Step 5 – Add Milk and Vanilla

Stir in the milk and vanilla extract to create a soft, smooth batter.

Step 6 – Fold in the Rhubarb

Gently fold the chopped rhubarb pieces into the batter so they are evenly distributed.

Step 7 – Transfer to the Cake Tin

Pour the batter into the prepared cake tin and spread it evenly. Sprinkle demerara sugar over the top if using.

Step 8 – Bake the Cake

Bake in the preheated oven for 40–45 minutes until the cake is golden and a skewer inserted in the center comes out clean.

Step 9 – Cool and Serve

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Find it online: https://britishrecipes.uk/mary-berry-rhubarb-cake/