Rhubarb, Raspberry and Orange Cake


Serve warm from the oven with Stewed Rhubarb and cream or ice cream for a delicious pud.

  • This will keep for four to five days at room temperature in an airtight container. It also freezes really well – just wrap it up in clingfilm first. To defrost, unwrap and leave on a cooling rack so it doesn’t go soggy.
  • When rhubarb is out of season, apple makes a lovely alternative.
  • If you are using frozen raspberries, put them straight into the batter. You don’t need to defrost them first.


  • 250 g butter, softened
  • 250 g caster sugar
  • 3 large eggs
  • 250 g self-raising flour, sieved
  • 150 g raspberries, fresh or frozen
  • 100 g rhubarb, trimmed and diced
  • zest of 1 orange

  • 20cm springform cake tin


Grease your tin and preheat the oven to 170°C (150°C fan).

In a large bowl, cream the butter and sugar together until fluffy and pale, using the balloon whisk attachment if you’re using a cake mixer. Stop mixing and scrape down the sides of the bowl occasionally so it is all evenly mixed. It can take up to 15 minutes to get the mix really light and fluffy.

Add the eggs one at a time, beating for at least two or three minutes between each egg – don’t add the eggs all at once or the mixture will curdle. Once they are fully incorporated, add the flour, raspberries, rhubarb and orange zest and gently fold through using your hand. Don’t over-mix, and don’t mix in the dry ingredients with a cake mixer or you will end up with a heavy cake. Scrape the batter into your prepared cake tin and bake near the bottom of the oven for 60 minutes or until a skewer comes out clean. If you are serving it warm for pudding, let it stand for 15 to 20 minutes, then turn the cake out and serve. Otherwise, let it cool completely in the tin.