Rhubarb traybake
Our sweet and tart rhubarb traybake brings a little joy to any moment! The delicate crumb holds the rhubarb neatly in place, with pearl sugar scattered across the top for a delicate crunch. As it bakes, the rhubarb turns soft and juicy, and the top takes on a golden, caramelised finish. Enjoy it with vanilla custard ready on the side.
Ingredients
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200 g
Butter
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3
Eggs
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320 g
Sugar
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500 g
Flour
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1 tbsp
Baking powder
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½ tsp
Vanilla extract
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500 g
Rhubarb, sliced
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40 g
Sugar
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500 ml
Vanilla custard
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Pick rhubarb that feels firm in your hands and has a crisp snap when you bend it. This is a good sign of freshness and will yield better results once baked. Avoid stalks that feel soft, limp, or dull, as they tend to be watery. If possible, go for thinner or medium-sized stalks, which are often more tender than very thick ones.
Bring the ingredients to room temperature before you start, as this helps everything mix more smoothly. When butter, eggs, and milk are too cold, they do not combine properly, which can affect how the traybake rises and sets in the oven.
Cut the rhubarb into pieces of a similar size, around 1–2 cm, to keep the texture consistent throughout the cake. Even pieces soften at the same pace in the oven, so you do not end up with some turning too soft while others stay firm. They also distribute more evenly through the batter, so each slice gets a good amount of rhubarb.
FAQ: Questions about rhubarb traybake
If you have a few questions about this rhubarb traybake before you start, you will find the answers here. We have gathered the most common ones below to help you along the way.
Why did my rhubarb traybake turn out dense?
If your rhubarb traybake turned out dense, it is usually due to overmixing, too much moisture from the rhubarb, or using cold ingredients. Overmixing the batter develops the gluten and makes the crumb heavier. Too much liquid from the rhubarb can also weigh the cake down, and cold ingredients may stop the batter from coming together properly and affect how well the cake rises. To avoid this, measure the ingredients carefully, let chilled ingredients come to room temperature, and use fresh baking powder so the traybake bakes up light and tender.
How should I store rhubarb traybake?
Store the rhubarb traybake covered at room temperature for up to 2 days. If you prefer, you can transfer it to an airtight container. You can enjoy it as it is, or warm it briefly in the oven at 150 °C for 5–10 minutes if you would like to serve it warm. The microwave also works for a quicker option, though it will make the texture a little softer.
Can I freeze rhubarb traybake?
Yes, you can freeze the rhubarb traybake once it has cooled completely. Cut it into pieces first, then wrap them well or place them in an airtight container. It will keep well for up to 3 months. When you are ready to enjoy it again, thaw the pieces at room temperature or in the fridge.
Should rhubarb traybake be served warm or cold?
Rhubarb traybake works well both warm and cold, so it comes down to your preference. Warm slices have a softer texture, while a cooled traybake holds its shape better and is easier to cut into neat pieces. If you want to serve it warm, heat a slice in the microwave for 20–30 seconds, or warm the traybake in the oven at 150 °C for 5–10 minutes, until heated through.
Nutritional values per piece
Energy:
244 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 1.9 g |
| Protein | 5.3 % | 3.2 g |
| Fat | 34 % | 9.4 g |
| Carbohydrates | 60.7 % | 36.5 g |
You may also like
Try our incredibly easy rhubarb traybake recipe
Put these pink, seasonal stalks to good use with this easy rhubarb traybake. It is a great choice when you want a simple, delicious summery cake that needs little more than a bowl and a tray. The batter comes together quickly, the rhubarb and sugar are scattered over the top, and then it goes straight into the oven. After that, all you need to do is wait for the cake to finish baking.
While waiting, feel free to explore more recipes, like these delicious rhubarb muffins with white chocolate, a scrumptious apple and rhubarb crumble, and an easy rhubarb and strawberry compote.
Tender and delicate crumb with hints of vanilla
This rhubarb traybake makes its mark with a light and tender crumb from the very first bite to the last. It is delicate and similar to a sponge cake, but it still holds the rhubarb topping well. This is all thanks to the eggs and sugar, which work air into the batter, while the milk and butter give it softness and richness. A small pinch of vanilla powder sends a sweet, floral scent through the cake.
Juicy rhubarb under a crisp sugar crust
In the oven, the rhubarb becomes delightfully soft, letting its tart juices seep into the batter. Pearl sugar works especially well on top, as its larger sugar crystals do not melt like regular sugar. Instead, they hold their shape and caramelise lightly, forming a crisp crust across the surface, which gives the rhubarb a pleasant textural contrast. As the sugar melts slightly into the rhubarb, it also softens the tartness and makes the flavour sweeter.
Slice, share, and serve with warm vanilla custard
Our rhubarb traybake is made for sharing, even if you might be tempted to keep it all to yourself. Slice it up, place it on the table, and serve it with warm vanilla custard on the side. The custard adds a creamy sweetness that works exquisitely with the cake. Poured over the top, it seeps gently into the crumb and makes the whole thing even more irresistible.
Add your own flair
Go ahead and explore your creative side with this rhubarb traybake. A bit of lemon zest or orange zest in the batter will brighten the overall flavour, and both options pair well with the vanilla. If you like a subtle marzipan note, a few drops of almond extract will do the trick.
You can also change the topping to alter both flavour and texture. A little rhubarb cordial adds extra sweetness and gives the top a slightly stickier finish, while elderflower cordial brings a light floral note. For more crunch, scatter over finely chopped pistachios, almonds, or hazelnuts along with the pearl sugar.
After putting your own spin on this rhubarb traybake, you might feel like trying something new. Take a look at our easy and simple rhubarb recipes or our rhubarb cakes, tarts, and pies. You can also read about all you need to know about rhubarb and the 7 best ways to preserve rhubarb.
