Rhubarb and Lemon Curd Cake Recipe

Rhubarb originated in Asia and was introduced into Europe in the fourteenth century. 
Monks grew rhubarb for ornamental and medicinal purposes, before its culinary uses were discovered. Only the stalks of rhubarb are edible. The leaves contain oxalic acid which is poisonous.
As stalks of rhubarb start to appear in markets, combine it with Lemon Curd to make a light dessert cake.


Rhubarb and Lemon Curd Cake Recipe

Serves 8

For the cake

225g butter, softened

225g golden, unrefined caster sugar

4 large eggs, beaten.
75g ground almonds

200g self-raising flour

140g rhubarb, diced with leaves removed

15ml soft brown sugar


150ml Greek Yoghurt
45ml Lemon Curd


1.Pre-heat the oven to 180C/Fan 160C/375F/Gas 4. Grease and line a 20cm
( 8 inch) tin with baking parchment.Place the butter and sugar in a mixing bowl and beat with a spoon or electric beaters until the mixture is smooth.

2. Gradually beat in each egg, adding a tablespoon of flour with each one. Add the almonds . Fold in the flour with a metal spoon. Carefully fold in half of the rhubarb. Spoon the mixture in to the tin, then scatter the rest of the rhubarb over the surface. Sprinkle the
brown sugar over the top.

3.Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow to cool for a few minutes before turning out on to a cooling rack. When ready to serve, mix the topping ingredients and spread them over the surface of the cake.

 For more Fruit Curd recipes Fruit Curds: Make & Bake