Country Rhubarb Cake

Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This delicious Rhubarb Cake made from an enriched bread dough used to be made all over the country. Originally it would have been baked in a bastible or baker beside an open fire. My mother, who taught me this recipe, used to vary the filling with the seasons—from rhubarb to gooseberries, to damsons, blackberries and apples.


  • 12 ozs (340 g/ cups) flour
  • 2


Preheat the oven to 180°C/350°F/regulo 4.

Sieve into a bowl the flour, castor sugar, salt and bread soda; rub in the butter. Whisk the egg and mix with the buttermilk. Make a well in the centre of the dry ingredients. Pour in most of the liquid and mix to a soft but not sticky