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    Rhubarb and Cream Sponge Cake

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    Rhubarb and Cream Sponge Cake

    We make very light but rich Genoese cakes all through the year. The fruits are always seasonal – raspberries and peaches in summer, quince and pear in the autumn and winter and in the spring, blood oranges and pale pink rhubarb.

    • Preparation time: 35 minutes, plus cooling
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 50 to 55 minutes, plus cooling 55 minutes

    Serves: 8


    • 25g Melted butter, plus extra for the tin
    • 100g Flour, plus extra for dusting
    • 4 Eggs
    • 100g Caster sugar
    • Icing sugar, to dust
    • filling
    • ½ Vanilla pod or a drop of vanilla essence
    • 80ml Apple or orange juice
    • 60g Caster sugar
    • 400g Forced rhubarb, washed and finely sliced
    • 200ml Whipping cream


    1. Preheat the oven to 180°C/gas 4. Prepare a 24cm cake tin by brushing it lightly with some of the melted butter. Line with a disc of non-stick baking paper, brush again with butter and dust with flour. Using an electric whisk, beat the eggs with the sugar for 5–10 minutes until the mixture leaves a trail when lifted from the bowl with the whisk. It will be light and fluffy and resemble shaving foam. Sieve 100g flour and fold into the egg mixture very gently, then mix in 25g melted butter. Pour the mixture into the prepared cake tin immediately and bake for 15–20 minutes or until golden. Allow to cool for a few minutes, then turn onto a cooling rack and remove the paper disc.
    2. Meanwhile, cook the rhubarb. If using a vanilla pod, split it lengthwise and put into a stainless steel pan with the fruit juice and sugar (alternatively, add a drop of vanilla essence to the pan). Place the sliced rhubarb on top and heat gently until simmering. Cover the pan and continue to cook gently until the rhubarb has completely softened. If the mixture becomes very liquid, raise the heat and boil to evaporate some of the juice until it becomes jammy. Taste for sweetness and allow to cool.
    3. Whip the cream into soft peaks and keep cool. Slice the cake in half horizontally with a serrated knife and lay open. Spread 1/4 of the rhubarb filling on each cake half, taking care as they will be crumbly. Add the cream to the bottom half, spreading it gently but evenly onto the surface. Very carefully lift the top half and place it jam-side down onto the bottom layer; press gently together. Dust with icing sugar and serve with the remaining rhubarb on the side.

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    Drinks recommendation

    A glass of sweet, fizzy wine will not only partner the rhubarb and cream improbably well, but will also add a festive note regardless of when you are serving the cake.


    Average user rating

    2 stars