Rhubarb Cake with Sultana-Nut Topping

From Nana’s Kitchen

Rhubarb Cake myfavouritepastime.com_5919I started this blog because I wanted to inspire myself and others, to bake or cook. In April, I said, once a week I shall be taking time off my blog, to cook or bake from somebody else’s blog. This week I baked a Rhubarb Cake from a lovely lady I ‘met ” on the WordPress platform.

Rhubarb Cake myfavouritepastime.com_5929I followed the cake recipe as it was and only adjusted the topping ingredients, to include sultanas, brown sugar and nuts.

Rhubarb Cake myfavouritepastime.com_5891I really enjoyed eating the cake from Nana’s Kitchen. It was awesome. For the original recipe, please click here. I hope you’ll enjoy this cake the way I did.

Rhubarb Cake myfavouritepastime.com_6287Please remember to assemble all ingredients before you start baking

Rhubarb Cake myfavouritepastime.com_6289Ingredients for topping: in a bowl, combine brown sugar, chopped nuts, sultanas and cinnamon. Using a fork, stir in melted butter until crumbly; set aside

Rhubarb Cake myfavouritepastime.com_6290Combine butter, sugar and vanilla and beat

Rhubarb Cake myfavouritepastime.com_6292until light and fluffy

Rhubarb Cake myfavouritepastime.com_6296Add eggs one at a time, beating well after each addition.

Rhubarb Cake myfavouritepastime.com_6299Fold in the flour and buttermilk until just combined.

Rhubarb Cake myfavouritepastime.com_6302This is the final mixture

Rhubarb Cake myfavouritepastime.com_6303 Spread the mixture evenly, into the prepared pan (tin). Arrange rhubarb, evenly, on top of the mixture, then sprinkle, evenly, with the topping. Bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.

Rhubarb Cake myfavouritepastime.com_6306Let stand for 5 minutes, before transferring on wire rack to cool

Rhubarb Cake myfavouritepastime.com_5931I could not wait to slice the cake!

Rhubarb Cake myfavouritepastime.com_5923This cake was delicious. I certainly enjoyed eating it. Hope you do too!

Rhubarb Cake

Original recipe from Nana’s Kitchen

Preparation time: 20 minutes; Baking time: 45 minutes Serves: 4-6


For the cake:

  • 160g (1¼ cups, 60z) all-purpose flour
  • 1 teaspoon baking powder
  • 100g (3½oz, 1 stick) unsalted butter, room temperature
  • 100g (3½oz, ⅓ cup + 1tbsp) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 60ml (¼ cup) buttermilk
  • 150g (1 cup) chopped rhubarb


  • ¼ cup brown sugar loosely packed
  • 30g (3 tablespoons) chopped nuts (I used pecans)
  • 30g (3 tablespoons) golden sultanas
  • ½ teaspoon cinnamon
  • 20g (2 tablespoons) butter, melted
  • To make topping: In bowl, combine brown sugar, chopped nuts, sultanas and cinnamon. Using fork, stir in butter until crumbly; set aside


  1. Preheat oven to 350F (175C). Grease a 23cm (9”) round pan (tin) preferably with shortening and then dust with some flour. Sift the flour and baking powder, set a side.
  2. Beat butter, sugar and vanilla, until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Fold in the flour and buttermilk until just combined. Spread the mixture evenly, into the prepared pan (tin). Arrange rhubarb, evenly, on top of the mixture, then sprinkle, evenly, with the topping. Bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.
  5. Let stand for at least 5 minutes before transferring on wire rack to cool.
  6. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  7. Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (175°C) for 45 minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

54 thoughts

    1. What does zuckertraum mean? sugar dream? Thanks so much for liking many of my posts too. I really appreciate that you came here and even had a conversation with me. Wish you a wonderful week!!!!

        1. Thanks. I have a friend who is married to a German, so I have a soft spot for anything German because it reminds me of my friend.

    1. Hi Miss Winnie
      It tasted delicious and I have made it again and again. Please try and make something with rhubarb while it’s in season, I promise you, you won’t regret it.
      By the way thanks for sharing all those lovely Bentos, they looked very beautiful Wish you a lovely week!!!

    1. Enjoy your rhubarb cake and if you can, please give me a feedback.
      Thanks so much for visiting me. I wish you a wonderful week and a happy baking! You’re lucky you have a neighbour with rhubarb in her garden, I wish we could swop neighbours!!!

    1. Hi Dedy,
      Long time no see. How have you been after such a long period of silence? I have been browsing your blog and seen many a fish..and lots of carnivorous recipes that I like. Thanks for stopping by and have a wonderful week!

    1. You have found another rhubarb idea and I confirm it tastes delicious. Add it to your repertoire and please do not forget to make it. Thanks for visiting me and have a lovely week!

  1. Hi, Liz. Thanks for stopping by my blog recently! This cake looks wonderful! I’ve been seeing a lot of different rhubarb recipes lately, so I think I have to try one soon 🙂

    1. Thanks for stopping by my blog too. This rhubarb cake tastes absolutely delicious. I enjoyed eating it. Rhubarb is in season right now, please try one of the recipes you’ve seen lately. Wish you a fantastic week ahead!

    1. Hi Nana,
      Your cake was a hit. Everybody in my house really loved it. We have added it to our list of favourite desserts. Thank you so much for posting it.
      I love a lot of recipes on your website. I shall let you know the next one I want to make. Have a lovely weekend and thank you very much for your kind friendship!!!

  2. The cake looks absolutely beautiful! Rhubarb isn’t easy to find here, but I hope I get the chance to make this someday.

    1. Thank you. I hope you find some rhubarb and bake the cake. Enjoy it if you do and please give a feedback if you can. Best wishes!!!

  3. This looks yummy and so colorful! I love cakes in the summer with all the fresh and colorful produce. Too bad my garden has been flooded away this year! Still hoping for good apples and pears though.

    1. Omg, I am so sorry that your garden flooded. What a pity and the way I used to admire those rows of herbs. I hope you’ll be able to grow some next year, and I’m keeping my fingers crossed for your apples and pears. Hope you are enjoying summer with the boys? Xoxo to them. Wish you a wonderful week!

  4. When I looked at the photo, I thought it was a fruit pizza! 😀
    It looks very beautiful.
    I wonder if I can replace the rhubarb with something else, since I have never seen rhubarb in this place. I once saw rhubarb jam, but I decided to not buy it because looked suspiciously questionable.

    1. Hi Hari,
      you can replace rhubarb with any other chopped, sour fruit you have but you should fold it into the cake and not place it on top (like sour apples, strawberries). It will, of course, not taste like rhubarb but the cake will still taste nice and can still be used as a dessert, served with some ice cream, or whipped cream or yoghurt. Rhubarb jam is nice too, unless you feared the one you saw had sat on the shelf for too long? Happy baking and have a pleasant evening. I have just woken up and am catching up on my messages!

      1. Hi, Liz! Thank you for the tips!
        The rhubarb jam I saw looked like a bottle of jelly. It did not have the fibrous texture I looked for in jams.
        I think I should try it with strawberry. There are lots of them in the market at the moment. 😀

        1. Hi Hari,
          I also don’t like jelly. I love jam with lots of fruits in it. Try the cake with strawberry- chop one cup and fold it in the mixture (don’t place on top). Let me know how it turns out. Have a wonderful weekend!

  5. Wow Liz, you’ve outdone yourself on this one! It looks absolutely gorgeous! The topping is so pretty, and the cake looks beautifully moist and airy. I will be trying this one out 🙂

    1. Hi Trinity,
      Nice to see you after such a long spell of silence. Thanks so much for the compliments. Enjoy the cake if you try it. Thanks for stopping by and have a pleasant week!!!

  6. – Adding buttermilk to the batter was brilliant, along with nuts and raisins to the topping. This cake looks incredibly moist, a beautiful looking cake.
    – ‘Points to Note:’ is very valuable. I used to discuss it in the comments or point at it here-and-there, until I finally thought of adding it to every post, especially where flour is used. It really does take a little longer to add the metric and American system of measuring. However, not only do I find it necessary as customer service per se, but also, for my own record keeping. Also you have included the oven temperature differences.
    – I have to learn from your ‘Excellent!’ recipe writing. Truly Liz, you present quality! This is what I love most about blogging, the learning through presentations and iterations. Thank you, Fae.

    1. Omg, Fae, I feel very flattered. Thanks so much for noticing the small things that sometimes frustrate me when I find a new recipe in other blogs.
      I went to school in metric system, so I find it so difficult to think in cups and ounces but I notice 90% of the bloggers just use cup measures, so I try to make it easier for others. It does take a little time but I’m blogging because I want to encourage others to cook so I try to make the whole process seem as easy as possible.
      I do love your blog though. It’s well organized, with beautiful photos and recipes from different corners of the world and I also love the fact that you have guest posts. Maybe in another four months I shall be having guest posts too.
      Thanks so much for taking your time to leave this note and I wish you a wonderful week!!!

  7. aaagh, I’m eating super mega healthy in order to loose some kilos and you go and temp me with this heavenly cake?.. I adore rhubarb so will save this to be a treat once I reach one of my goals 🙂

    1. Am also trying to get rid of kilos but since I started food blogging it’s becoming more difficult because we cook all these fancy and fattening things and eat them in the name of tasting. I wonder if I’ll meet my objectives this year, but am trying so hard!!! Thanks for stopping by and have a lovely day!!!

  8. This looks wonderful Liz! Gorgeously moist cake topped with beautiful fruit! I’ve just headed over to check out Nana’s kitchen. Thanks for the link! xx

  9. Agree on using weights rather than cups – a cup of butter is the worst one for me! Looks good, another way to use the mountain of rhubarb. Thanks for sharing. MM 🍪

    1. I learnt how to cook using a scale and now I find it difficult to use anything else. I also have never known how people measure butter in cups. It’s still a mystery to me. The next two weeks will be rhubarb weeks for me. Then I will move on to something else. Thanks for stopping by and please enjoy your day!!!

Leave a Reply to Liz Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.