Rhubarb and Kumquat Cake with Rosy Cream

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      55 min

Appears in

By Geraldene Holt

Published 2011

  • About

An early springtime cake that takes advantage of the slim sticks of forced rhubarb that are in season at that time. Serve the cake hot with spoonfuls of the cool, pink rhubarb cream.


  • 450 g / 1 lb pink-skinned forced rhubarb, as thick as your thumb
  • 30 g / 1<


Wash and trim the rhubarb and cut the sticks, diagonally, into pieces about 2 cm / 1 in. long. Toss the rhubarb and sugar together in a bowl and set aside.

Wash and dry the kumquats, trim off the e