Rhubarb Recipes

This bank holiday weekend, why not try our amazing seasonal rhubarb recipes! Get baking with a Rhubarb Crumble Loaf Cake. Or for a healthier option, opt for our Nutritionist’s favourite Rhubarb Compote!

Rhubarb Crumble Loaf Cake

Recipe by Clare Rose
Servings

10-12

slices
Prep time

25

minutes
Cooking time

50

minutes

Ingredients

  • For the Loaf Cake
  • 175g Caster Sugar
  • 175 g Rhubarb

  • 2tbsp Vegetable Oil

  • 1 Large Egg

  • 1tsp Vanilla Extract

  • 125ml  Milk

  • 10ml Lemon Juice or Vinegar

  • 200g Plain Flour

  • 1tsp Baking Powder

  • 1tsp Bicarbonate of Soda

  • For the Crumble Topping
  • 50g Light Brown Sugar

  • 50g Plain Flour

  • 25g Porridge Oats

  • 1tsp Cinnamon

  • 50g Butter

Directions

  • Preheat the oven to 200C/180C fan/gas 5. Line a loaf tin.

    Line-Tin
  • Prepare the rhubarb by cutting in half lengthways and finely dicing, place in a large bowl and stir in the sugar. Leave it to get all lovely and juicy. 

    Dice-Rhubarb
  • Add a splash of lemon juice or vinegar to the milk. (This acts as a buttermilk substitute and helps keep the cake light and airy). Set it to the side, you will need it later.

  • Make the crumble topping by mixing the brown sugar, flour, oats and cinnamon then rub in the butter with your fingertips. It will look a bit lumpy, this is normal.

    Crumble-Topping
  • Add the oil, egg, vanilla and milk mixture into the sugary rhubarb, give it a stir before adding the flour, baking powder, bicarbonate of soda. Give it a gentle stir, making sure its well combined.

  • Pour the batter into the lined loaf tin and cover with a thick layer of crumble topping.

  • Bake in the centre of the oven for 50 mins, or until cooked through. Check loaf every 5 minutes from 30 mins by inserting a skewer. The cake is cooked when it comes out clean!

    Cake-Slice

Clare’s tip

  • I found that the top of my cake was browning faster than the inside was cooking so I lightly covered the top of the loaf tin with a piece of tin foil.

Rhubarb Compote

Recipe by Clare Rose
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 200 g Rhubarb

  • 20g Caster Sugar

Directions

  • Roughly chop rhubarb into even pieces, approximately 2cm in length.

    Rhubarb-Closeup
  • Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid.

    Compote-Cooking
  • Cook for 15–20 minutes, stirring occasionally until the rhubarb has completely broken down.

    Compote-Cooked
  • Serving Suggestions
  • Add to plain yoghurt for a light seasonal pudding.

  • Top with granola for a quick healthy breakfast.

  • If you‘ve got a bit more time, add it to a steaming bowl of porridge.

    Rhubarb-Granola

Clare's tip

  • Store in an airtight container in the fridge for 2–3 days.