One advantage of having a garden is that we can grow all the fruits and vegetables which can be difficult to find in the supermarkets.
Rhubarb is one of those. It only seems to make a very brief appearance in the largest of the supermarkets unless you are fortunate enough to have access to your own garden plants or a very good farm shop nearby. This year (2025) we have been able to pull rhubarb for a very extended period and will probably be able to eat it until the next crop begins in the spring (fortunately it freezes very well).
As we’ve had such a good supply of rhubarb, I have been experimenting with quite a few new recipes. One which has gone down very well with all the test groups so far (including family and guests) is our Sticky Toffee Rhubarb Cake. Multiple requests for the recipe mean that we’re publishing it now.
NB If you plan to freeze the cake, my recommendation would be to add the toffee glaze after defrosting the cake.
Rhubarb Sticky Toffee Cake
150g rhubarb, chopped
125g all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
113g unsalted butter, softened
220g light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
112g buttermilk
112g toffee bits (or chopped toffee candy)
For the Toffee Glaze:
113g brown sugar
60g unsalted butter
60ml cup heavy cream
1 teaspoon vanilla extract
1. Turn on oven and pre-heat to 350oF or 175oC. Line or grease a 20cm cake tin.
2. Chop and weigh your rhubarb then set aside.
3. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and set aside.
4. Put butter and sugar in a bowl in your mixer (if you have one) and cream together.
5. Once butter/sugar mixture is light and fluffy continue beating as you slowly add the eggs one by one being sure to make sure each is combined before adding the next.
6. Add vanilla extract and buttermilk and beat to combine.
7. Take bowl off mixer and add dry ingredients and rhubarb. Fold gently to combine.
8. Pour into your prepared tin and bake for 30 – 35 min.
9. If planning to serve and not freeze, prepare toffee glaze while the cake is baking. Combine all ingredients in a pan and heat gently. Simmer for 3 – 4 mins.
10. Cool cake in tin and drizzle toffee glaze over the cake while it is still warm.
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On September 10, 2025
By Rebecca Field
