Nutritional Info

Nutrition Facts

Serving Size 1 (162g)

Calories 443
Calories from Fat 181 (41%)
Amount Per Serving %DIV
Total Fat 20.2g 31%
Saturated Fat 10g 50%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 122.3mg 41%
Sodium 319.2mg 14%
Potassium 238mg 5%
Total Carbohydrate 37.3g 12%
Dietary Fiber 0g 0%
Sugars 33.3g
Protein 23.6g 47%

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Recipe Description
This delicious rhubarb cake, based on an enriched bread dough, was made all over the county. My mother would change it out seasonally, sometimes adding gooseberries in place of the rhubarb.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  superfine sugar, for sprinkling
1 1/4 Cup(c)  granulated sugar
2 Pound(lb)  rhubarb, finely chopped
2/3 Cup(c)  milk
1   egg
6 Tablespoon(T)  butter
1/4 Cup(c)  superfine sugar
3/4 Teaspoon(t)  baking soda
2 1/2 Cup(c)  flour
1 Pinch(pn)  salt
1   egg, beaten


Preheat the oven to 350° F. Sieve the flour, salt, baking soda and superfine granulated sugar into a bowl and rub in the butter. Whisk the egg and mix with the milk. Make a well in the center of the dry ingredients. Pour in most of the liquid and mix to soft dough. Add the remainder of the liquid if necessary. Sprinkle a little flour on the work surface. Turn out the dough and pat gently into a round. Divide into two pieces. One should be slightly larger than the other. Keep the larger one for the top crust. Dip your fingers in flour. Spread the smaller piece of pastry on to a 10 inch enamel or Pyrex pie plate. Scatter the finely chopped rhubarb all over the base and sprinkle the rhubarb with sugar. Brush the edges of the pastry with beaten egg. Roll out the other piece of dough until it is exactly the size to cover the plate, lift it on and press the edges gently to seal them. Make a hole in the center for the steam to escape. Brush again with beaten egg and sprinkle with a very small amount of superfine granulated sugar. Bake in the oven for 45 minutes to 1 hour, or until the rhubarb is soft and the crust is golden. Leave it to sit for 15 to 20 minutes so that the juice can soak into the crust. Sprinkle with superfine sugar. Serve still warm, with a bowl of softly whipped cream and some moist, brown sugar.

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