Rhubarb Daisy Cake Recipe

Name: Rhubarb Daisy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vanilla bean; 1/4 pound (1 stick) butter, plus more for greasing the pan; 1/2 cup golden syrup (see Notes); Teeny bit of finely chopped ginger in syrup, plus some of the syrup from the jar, if you like; Grated zest of 2 lemons; 1 1/2 pounds rhubarb (the nice thin pink bits, not the tough ends); 1/2 cup plus 2 tablespoons vanilla sugar (made by adding vanilla beans to superfine sugar) or granulated sugar; 1 cup self-rising flour; 2 eggs; Milk, if needed (see Notes); Creme fraiche or fromage frais (see Notes)

Servings: persons

1 vanilla bean
1/4 pound (1 stick) butter, plus more for greasing the pan
1/2 cup golden syrup (see Notes)
Teeny bit of finely chopped ginger in syrup, plus some of the syrup from the jar, if you like
Grated zest of 2 lemons
1 1/2 pounds rhubarb (the nice thin pink bits, not the tough ends)
1/2 cup plus 2 tablespoons vanilla sugar (made by adding vanilla beans to superfine sugar) or granulated sugar
1 cup self-rising flour
2 eggs
Milk, if needed (see Notes)
Creme fraiche or fromage frais (see Notes)

1
1.
2
Preheat the oven to 375F.
3
Split the vanilla bean in half lengthwise and scrape out the seeds.
4
2.
5
Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter.
6
Spoon the golden syrup (and about 1 tablespoon of the syrup from the ginger if you like) into the bottom.
7
Stir in the chopped ginger, lemon zest, and vanilla seeds.
8
3.
9
Cut the rhubarb into 3-inch pieces.
10
Take one-third of the slices and cut them into small pieces, then make a circle with them in the center of the pan over the syrup.
11
Arrange the rest of the rhubarb slices on the syrup like the petals in a daisy.
12
Lay the fruit on the syrup nice side down (think how it will look upside down).
13
Sprinkle with the 2 tablespoons of sugar.
14
4.
15
Mix together the butter, 1/2 cup of sugar, flour, eggs, and milk if you want.
16
Spoon the mixture over the fruit and level the top as best you can.
17
It doesn't matter if there is some fruit showing through, although do try to get it as evenly distributed as possible.
18
It is important to use really juicy fruit.
19
5.
20
Cook for 40 minutes.
21
It goes a lovely color.
22
Let sit for 10 minutes before turning out.
23
(I have cooked mine 1 or 2 hours in advance and stuck it in the warming oven just before serving.)
24
Serve with whatever you like.
25
(I use creme fraiche and fromage frais mixed with the zest of an orange.)

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 vanilla bean, 1/4 pound (1 stick) butter, plus more for greasing the pan, 1/2 cup golden syrup (see Notes), Teeny bit of finely chopped ginger in syrup, plus some of the syrup from the jar, if you like, and more.

Yes, Rhubarb Daisy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Daisy Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions