Hanbury Hall rhubarb cake

Always a hit in the Hanbury Hall tea-room, try the recipe now for this homemade favourite.

Cakes and bakes
A basket of freshly picked rhubarb
  • Preparation time 40 minutes (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 8


  •     340g / 12 oz soft brown sugar
  •     50g / 2oz butter
  •     1 medium egg
  •     1 tsp vanilla essence
  •     450g / 1 lb plain flour
  •     1 tsp baking powder
  •     225g / 8oz chopped rhubarb
  •     240ml / 8floz sour cream
  •     40g / 1.5oz white sugar
  •     1 tsp cinnamon


  1.     Preheat the oven to 180c (fan 160c)/ 350f / Gas mark 4 and grease and line a 20cm/ 8" round tin.
  2.     Using an electric mixer or whisk cream together the butter and brown sugar in a large bowl - it will be a dense mixture.
  3.     Add the vanilla essence and egg and beat in lightly with a wodden spoon.
  4.     Sieve the flour and baking powder into the butter mixture and fold in until well combined.
  5.     Fold in the sour cream and rhubarb.
  6.     Pour into the greased and lined cake tin and sprinkle with white sugar and cinnamon on top.
  7.     Bake in the preheated oven for 45 minutes- 1 hour.  Leave to cool in the tin for 10 minutes before transferring to a wire rack. Enjoy!