Warm Orange Cake With Roasted Rhubarb Recipe

Name: Warm Orange Cake With Roasted Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g butter, softened, plus extra for greasing; 200 g caster sugar; 4 eggs; 150 g plain flour; 2 teaspoons baking powder; 150 g polenta or 150 g ground almonds; 1 1/2 oranges, zested and juiced; 400 g rhubarb, cut into 6cm lengths; 40 g caster sugar; 1 tablespoon shelled pistachios, finely chopped; creme fraiche, to serve (optional)

Servings: persons

200 g butter, softened, plus extra for greasing
200 g caster sugar
4 eggs
150 g plain flour
2 teaspoons baking powder
150 g polenta or 150 g ground almonds
1 1/2 oranges, zested and juiced
400 g rhubarb, cut into 6cm lengths
40 g caster sugar
1 tablespoon shelled pistachios, finely chopped
creme fraiche, to serve (optional)

1
Preheat the oven to gas 3, 170c, fan 150c. Grease a 23cm round springform tin and line with nonstick baking paper.
2
Beat the butter and sugar until pale and creamy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, Add the polenta or almonds, and the zest and juice of 1 orange; fold inches.
3
Spoon into the tin, level the surface. Bake for 40 mins until risen, golden, and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin.
4
Increase the oven temperature to gas 6, 200c, fan 180c. Arrange the rhubarb on a baking tray. Pour over the remaining Orange juice, Add the sugar, and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 minutes.
5
Turn out the cake. Top with rhubarb, spoon the juices over, and scatter with pistachios. Serve with creme fraiche, if you like.

1107

kcal

Calories

Fat

104

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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: 200 g butter, softened, plus extra for greasing, 200 g caster sugar, 4 eggs, 150 g plain flour, and more.

Yes, Warm Orange Cake With Roasted Rhubarb 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!

Warm Orange Cake With Roasted Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions