Rhubarb cake

This is my first time I have seen rhubarb and I have never eaten rhubarb before. Just out of curiosity I bought it and tried making a cake as I have seen many cakes using rhubarb.

Google: “Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called “rhubarb” in English. Raw rhubarb has a very tart taste that most people find unpleasant. For this reason, it’s almost always cooked with sugar to counteract the sour flavour”.

I have recreated from taste.com.au. It looks appealing. I have halved the ingredients as I don’t like to waste food and change the method that’s me love changing ingredients and method to suit me. This is trial and error and experimenting rhubarb taste. Got to be courageous to try if not I missed out the wonder of eating rhubarb. It’s taste good and am glad I tried it. Let’s bake!!!!


Melted butter, for greasing
1 bunch rhubarb, ends trimmed, washed, chopped
120 g brown sugar
2 Tbs water
1 egg, lightly whisked
30g butter, melted
150g self-raising flour, sifted


Preheat oven to 190 degrees C. Brush a 20 cm X 20 cm pans with the melted butter. Place the rhubarb, sugar and water in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves. Increase heat to high and cook, for 2-3 minutes or until the rhubarb is tender. Remove from the heat and pour into a large bowl. Stand for 10 minutes to cool slightly.

Add the egg and melted butter and mix to combine. Add the flour and use a large metal spoon to mix until just combined. Spoon the mixture into the greased pans. Bake in preheated oven for 18-20 minutes or until just cooked.