Rhubarb, Almond and Orange Traybake

Looking for a way to use up leftover rhubarb? This rhubarb, almond and orange traybake is super simple to make. Serve cold or warm with a dollop of custard or cream!

Rhubarb and Orange Traybake Cake Recipe


400g rhubarb cubed, 280g caster sugar, 225g butter, 1 orange zested and juiced, 3 eggs, 225g self raising flour, 100g ground almonds,  


  1. Place the rhubarb in a bowl and sprinkle over 50g of the caster sugar, set aside for 20 minutes. 
  2. Preheat oven to 180 degrees and line a rectangular brownie or baking pan.
  3. Cream together the butter and remaining sugar until light and fluffy. Add orange zest and juice and stir. Add the eggs one at a time with 1 tbsp of the flour, beat until smooth and lump free.
  4. Lightly fold in the flour and ground almonds until combined. Drain the rhubard and stir into the cake batter.
  5. Spoon the mixture into the prepared tin and bake for 30-40 minutes until golden and cooked through.