Rhubarb vanilla cake

The flavours of vanilla and rhubarb combine surprisingly well here. You can serve it warm as dessert with some ice-cream or you could change it around and turn it into a rhubarb and ginger cake (a classic combination of flavours). To do so, fold in 55g/20z of crystallised or stem ginger before baking.


  • 115 g/4oz rhubarb
  • 115 g/4oz chopped dried dates
  • 60 ml/2 fl oz water
  • 125g/4 1/2 oz butter or marg
  • 125g/4 1/2 oz gluten free/rice/regular flour
  • 2 medium eggs
  • 2 level tsp baking powder
  • 1 tsp vanilla extract


  • Grease and line a 1lb loaf tin or a 15cm/6 in sandwich tin and set the oven temp  to 180 centigrade or equivalent.
  • Slice the rhubarb and place in a pan with chopped dates and water. Bring to the boil, then cover and simmer on low heat until the rhubarb and dates are soft and mushy and most of the water has been absorbed. Allow to cool.
  • Process the rhubarb mixture with the butter or marg until smooth and creamy. Add the flour, eggs, baking powder and vanilla extract and process again. The mixture should have a soft dropping consistency, so add a little extra water if needed.
  • Place the mixture in the baking tin and bake for aprox 45 mins or until golden brown and spongy to touch.
  • Allow the cake to cool  for 5 mins and then turn onto a wire rack and remove the lining paper.
  • Serve and enjoy!

1 Comment »

  1. zara said

    I made this cake last night – tasted great but it turned out more like a dense pancake – didn’t affect the taste but just wasn’t expectig it to turn out like that – still a great healthy recipe though – please post more like this

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