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Rhubarb Cream Cake

Adapted from the Rhubarb Breakfast Cake by The View From Great Island
Course: Dessert
Servings: 15


  • ½ c/115g butter softened
  • 1 c/200g granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp lime zest about 1 lime
  • ½ c/120ml cream
  • 2 tbs/30ml lime juice
  • 2 c/240g all purpose flour
  • 2 tsp baking powder
  • ½ tsp/3g salt
  • 2 ½ c/280g rhubarb cut in ½” segments
  • 1 c/100g walnut pieces
  • ½ c/105g brown sugar


  • Preheat oven to 350Grease and flour a 7 x 11” pan
  • Cream butter and sugar until fluffy. Add egg, yolk, and zest and beat until incorporated.
  • Mix in lime juice and then cream.
  • Beat in flour, baking powder, and salt until batter is smooth. It will be very thick at this point.*
  • Fold in chopped rhubarb. Spread evenly in prepared pan. You might have to use your fingers to push the very sticky batter into the corners.
  • Coarsely grind walnuts in a food processor. Add brown sugar and pulse until combined.
  • Pour walnut mixture onto batter and gently press in to bring fully into contact with top layer of batter.
  • Bake for 35-40 minutes until a skewer inserted comes out completely clean.
  • Allow to cool completely in pan. Cut into 15 pieces. Can be stored in an airtight container in fridge for up to 5 days.


*The original recipe suggests alternating adding the wet and dry ingredients, I assume to prevent the batter from being over worked and tough. But my variation added so many things that inhibit gluten bonds that you really needn’t be worried.