Longshaw's rhubarb and orange cake with flaked almonds

This tasty cake is served at our Longshaw café and is so popular we wanted to share the recipe with you.

Cakes and bakes
Rhubarb in a basket
Use fresh rhubarb for this delicious recipe National Trust Images / Arnhel de Serra
  • Preparation time 35 minutes (prep. time)
  • Cooking time 50 minutes (cooking time)
  • Serves 8


  • 400g (14oz) rhubarb, trimmed and cut into 2cm pieces
  • 200g (7oz) golden caster sugar
  • 150g (5oz) butter, softened
  • 2 eggs, lightly beaten
  • 75g (2.5oz) self-raising flour
  • ½ tsp baking powder
  • 100g (3.5oz) ground almonds
  • grated zest of 1 small orange plus 2tbsp juice
  • 25g (1oz) flaked almonds


  1. Preheat oven to 190C, gas mark 5.
  2. Grease a 23cm springform cake tin and line the base with baking parchment.
  3. Place the rhubarb in a bowl and cover with 50g of the sugar.
  4. Leave for 30 minutes whilst preparing the rest of the cake.
  5. Beat together the remaining sugar and the butter, then whisk in the eggs.
  6. Using a metal spoon gently fold in the flour, baking powder and ground almonds, then stir in the orange zest and juice.
  7. Stir the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin.
  8. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes.
  9. Reduce the temperature to 180C, gas mark 4 and cook for a further 20-25 minutes or until firm.
  10. Allow to cool in the tin for 10 minutes.
  11. Serve warm or cold with softly whipped cream or custard.