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Spiced Rhubarb Cake on plate

Spiced Rhubarb Cake (Traybake)

Janice Pattie
A rhubarb cake with added spices baked as an easy to slice traybake (sheetpan) cake.
5 from 11 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Baking
Cuisine American
Servings 16
Calories 239 kcal


  • Traybake tin (pan) 36.5 x 26 cm (12 x 9 in)
  • baking parchment
  • Large bowl or stand mixer
  • wooden spoon
  • Measuring spoons
  • measuring jug
  • chopping board
  • Sharp knife


  • 300 g self-raising flour
  • 240 g caster sugar
  • 100 ml vegetable oil
  • 80 ml water
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200 g rhubarb
  • 60 g Demerara sugar
  • 75 g flaked almonds


  • Heat the oven to 180C/160 C Fan
  • If your traybake tin is non-stick you do not have to grease and line it. If you have a traditional pan then grease it well, and line the base with parchment paper. I like to line the tin anyway because it makes it easier to remove the cake from the tin.
    Traybake tin lined with baking parchment
  • Wash and finely chop the rhubarb, set aside.
    rhubarb chopped
  • Add all the ingredients except the rhubarb, demerara sugar and flaked almonds, to a stand mixer bowl, or a large baking bowl.
    Spiced Rhubarb cake ingredients in bowl
  • Mix on low speed until the mixture comes together, then mix on medium speed for 2 minutes. Scrape down the sides occasionally to ensure all the ingredients mix well. If mixing by hand, beat with a wooden spoon until the mixture is a smooth batter.
    Spiced rhubarb cake mixture
  • Stir in the chopped rhubarb and spoon the mixture into the traybake tin (pan).
    Stir in the chopped rhubarb
  • Scatter the demerara sugar and flaked almonds evenly over the cake mixture.
    Spiced Rhubarb Cake scattered with almonds and sugar
  • Bake for 45 - 50 minutes until a skewer inserted into the centre of the cake comes out clean.
    Spiced Rhubarb Cake with oven glove
  • Leave in the tin to cool completely (about an hour) , then cut into 16 portions.
    Spiced Rhubarb Cake on cooling tray


Calories: 239kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 88mgPotassium: 104mgFiber: 1gSugar: 19gVitamin A: 64IUVitamin C: 1mgCalcium: 34mgIron: 1mg