Mary Berry Rhubarb Cake Recipe: A Tangy-Sweet Delight to Savor

When we think of classic British baking, the name Mary Berry inevitably rises to the forefront. With a legacy spanning several decades, Mary has introduced countless delicious recipes to kitchens worldwide, each echoing the essence of time-honored British baking techniques. Among these treasures is the delectable Mary Berry Rhubarb Cake. Infused with the tartness of fresh rhubarb and perfectly balanced with a sweet crumb, this cake is a testament to the wonders that arise when simplicity meets expertise.

Whether you’re a fervent admirer of Mary’s recipes or are newly stepping into the world of baking, this rhubarb cake offers a delightful dance of flavors that beckon the onset of spring and the warmth of family gatherings. Join us into this timeless treat and discover the magic that has made it a beloved classic.

Mary Berry Rhubarb Cake Recipe Overview:

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Servings: 2-4

Tools and equipment:

  1. Oven
  2. Round Cake Tin
  3. Parchment paper
  4. Saucepan
  5. Mixing Bowls
  6. Electric Mixer or Hand Whisk
  7. Measuring Cups and Spoons
  8. Zester or Grater
  9. Spatula or Wooden Spoon
  10. Wire Rack

Make sure to have all these tools and equipment ready before you start baking for a smooth and enjoyable cooking experience.

Ingredients:

  • Rhubarb : 175g rhubarb, trimmed and cut into small pieces
  • Butter : 125g butter. Choose the unsalted and soft one.
  • Eggs : 2 large 
  • vanilla extract : 1/2 tsp
  • Self-raising flour : 125g
  • Lemon zest : ½ of a lemon 
  • Castor sugar : 125g golden caster sugar
  • Milk : 1 tbsp 
  • Almonds : 25g flaked almonds
  • Icing sugar : for dusting

Instructions:

Preparing the Rhubarb:

  • Preheat your oven to 180°C . Grease and line a 15cm round cake tin with parchment paper.
  • Place the rhubarb pieces in a saucepan with a dash of water. Cook over low heat for about 5 minutes until the rhubarb becomes tender. Drain and set aside.

Mixing the Cake Batter:

  • Take a mixing bowl. Make a cream with the softened butter and golden caster sugar together in the bowl. Keep doing this until the mixture is fluffy and light.
  • Beat in the eggs. Take an egg one at a time. Ensure each egg is fully assimilated before adding the next.
  • Take the lemon zest , vanilla extract, milk and Stir them well.
  • Gently fold in the self-raising flour until you have a smooth batter.

Baking the Cake:

  • Spread half of the cake batter into the prepared cake tin.
  • Arrange the cooked rhubarb evenly over the batter.
  • Spoon the remaining cake batter on top and smooth it out.
  • Sprinkle some flaked almonds on top of the batter.
  • Bake in the oven for 45-50 minutes. Inserted a skewer into the center of the cake. If it comes out clean the cake is done.

Adding the Finishing Touches:

  • Once the cake is done, remove it from the oven. Let it cool for a few minutes. Don’t remove it from the tin until it’s cool.
  • Then use a wire rake to make the cake cool completely.
  • Dust icing sugar over the cake for an extra touch of sweetness.

Tips and tricks : 

Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This helps the cake batter mix evenly and rise properly.

Don’t Overmix: When adding flour to the batter, gently fold it in until just combined. Overmixing can make the cake tough.

Evenly Spread Rhubarb: When layering the rhubarb on the batter, try to distribute it evenly for a consistent flavor in every bite.

Test for Doneness: Use a toothpick or skewer to check if the cake is done. If it comes out clean, the cake is ready; if not, bake a bit longer.

Cool Before Dusting: Let the cake cool before transferring it to a wire rack. Dust with icing sugar only when it’s completely cool.

Also Try:

Mary Berry Lemon Drizzle Cake: A Zesty Delight Worth Baking

Mary Berry Lemon Drizzle Tray Bake

Nutritional Value (per serving, assuming 4 servings):

Calories: 420 kcal

Protein: 6g

Carbohydrates: 50g

Sugars: 27g

Fat: 22g

Fiber: 2g

Pairing For Mary Berry’s Rhubarb Cake:

Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch and balances the tartness of the rhubarb.

Vanilla Ice Cream: serving this cake with vanilla flavored ice cream is a perfect combo. The creamy, vanilla-infused goodness of ice cream complements the cake beautifully.

Fresh Berries: You can have these cakes with fresh berries . Mixed berries like strawberries, blueberries or raspberries can add an extra burst of fruity flavor.

Custard: Warm custard poured over a slice of rhubarb cake is pure comfort food and creates a rich and indulgent dessert.

Lemon Sauce: A homemade lemon sauce drizzled over the cake can intensify the citrus notes in the recipe, enhancing its zesty profile.

Tea: The cake’s sweetness complements a variety of tea flavors, from black to herbal.

Coffee: If you’re a coffee lover, you can enjoy a slice of this cake with a freshly brewed cup of coffee.

Yogurt: A scoop of Greek yogurt, either plain or flavored, makes for a tangy contrast to the cake’s sweetness.

Mary Berry’s Rhubarb Cake is versatile enough to go well with a variety of complementary flavors. You can mix and match these pairings based on your preferences.

FAQs:

What gives Mary Berry’s Rhubarb Cake its unique flavor?

The primary ingredient that lends the cake its distinct taste is fresh rhubarb. Rhubarb’s natural tartness complements the sweetness of the cake, creating a balanced and flavorful dessert.

Can I use frozen rhubarb instead of fresh for this recipe?

Yes, frozen rhubarb can be used as a substitute for fresh. If you opt for frozen, make sure to thoroughly thaw and drain any excess liquid to avoid a soggy cake. However, fresh rhubarb is recommended for the most authentic flavor.

How should I store the Mary Berry Rhubarb Cake?

Once the cake has completely cooled, it’s best stored in an airtight container. It can be kept at room temperature for up to two days or refrigerated for up to five days. Always ensure it’s covered to maintain moisture and flavor.

Can I add other ingredients to the cake for variation?

Certainly! While the original recipe is delightful on its own, many bakers enjoy adding ingredients like ground ginger or almonds to complement the rhubarb’s tartness. You can also top the cake with a light dusting of powdered sugar or a dollop of fresh whipped cream for added indulgence.

Why is my rhubarb cake too wet in the middle?

A few factors could contribute to a wet middle. It could be due to large chunks of rhubarb releasing moisture, the oven temperature being too low, or the cake not baking long enough. Make sure to cut the rhubarb into appropriately sized pieces, preheat your oven to the recommended temperature, and do the toothpick test to ensure it’s fully baked before removal.

Conclusion:

Mary Berry’s Rhubarb Cake is a delightful dessert that combines the unique tartness of rhubarb with a buttery, moist cake. It’s perfect for sharing with friends or enjoying a cup of tea. Follow these simple steps. You’ll have a lovely homemade treat in no time!

Rhubarb Cake Mary Berry

Mary Berry Rhubarb Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 4

Ingredients
  

  • Rhubarb : 175g rhubarb trimmed and cut into small pieces
  • Butter : 125g butter. Choose the unsalted and soft one.
  • Eggs : 2 large
  • vanilla extract : 1/2 tsp
  • Self-raising flour : 125g
  • Lemon zest : ½ of a lemon
  • Castor sugar : 125g golden caster sugar
  • Milk : 1 tbsp
  • Almonds : 25g flaked almonds
  • Icing sugar : for dusting

Instructions
 

Preparing the Rhubarb:

  • Preheat your oven to 180°C . Grease and line a 15cm round cake tin with parchment paper.
  • Place the rhubarb pieces in a saucepan with a dash of water.
  • Cook over low heat for about 5 minutes until the rhubarb becomes tender.
  • Drain and set aside.

Mixing the Cake Batter:

  • Take a mixing bowl. Make a cream with the softened butter and golden caster sugar together in the bowl. Keep doing this until the mixture is fluffy and light.
  • Beat in the eggs. Take an egg one at a time. Ensure each egg is fully assimilated before adding the next.
  • Take the lemon zest , vanilla extract, milk and Stir them well.
  • Gently fold in the self-raising flour until you have a smooth batter.

Baking the Cake:

  • Spread half of the cake batter into the prepared cake tin.
  • Arrange the cooked rhubarb evenly over the batter.
  • Spoon the remaining cake batter on top and smooth it out.
  • Sprinkle some flaked almonds on top of the batter.
  • Bake in the oven for 45-50 minutes. Inserted a skewer into the center of the cake. If it comes out clean the cake is done.

Adding the Finishing Touches:

  • Once the cake is done, remove it from the oven. Let it cool for a few minutes. Don’t remove it from the tin until it’s cool.
  • Then use a wire rake to make the cake cool completely.
  • Dust icing sugar over the cake for an extra touch of sweetness.
Keyword Mary Berry Rhubarb Cake, Rhubarb Cake Mary Berry

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