Rhubarb cake recipe

Picture of Brixton Windmil Flour and some Rhubarb

Our rhubarb cake made with locally grown rhubarb and Brixton Windmill wholemeal flour is a firm favourite with our visitors  and volunteer guides on open days.

As we have had to cancel our open days this summer because of pandemic regulations, we thought we would share the recipe with you. If you don’t have access to Brixton Windmill flour you can substitute self-raising flour and omit the baking powder – but it will not taste so good!


225 g (8 oz) wholemeal Brixton Windmill flour

3 teaspoons baking powder

Pinch of salt

110 g (4 oz) butter or margarine

350 g (12 oz) rhubarb (chopped – see below)

110 g (4 oz) caster sugar

2 large eggs, slightly beaten, just to break the yolks

1 tablespoon demerara sugar (optional)



  • Grease, line and grease again a 450 g (1 lb) loaf tin.
  • Chop the rhubarb. Use quite thin rhubarb (maximum 20mm diameter) and chop it into slices about 10 to 15 mm wide. Dark pink rhubarb looks the best.
  • Pre-heat oven to 180ºC, gas mark 4 or 5 (depending on your oven).
  • If using Brixton Windmill flour sift out excess bran (you can save this to add to breakfast cereal or thicken soups). Add salt and baking powder to the flour (do not add baking powder if using self-raising flour).
  • Rub the fat into the flour in the usual way to resemble fine breadcrumbs.
  • Mix in the caster sugar, chopped rhubarb (raw), then finally the beaten eggs – the mixture will be fairly dry and heavy for a cake mixture.
  • Put the mixture into the loaf tin, level it out and sprinkle the top with the demerara sugar.
  • Bake in the oven for about 45-50 minutes until it looks done, ie light brown and cake coloured.  To test for ‘doneness’ press the top lightly with your finger, and if it springs back, it is done. Or you can test with a skewer.  If the top gets brown before the cake is cooked through, cover the top loosely with foil to stop it from burning.
  • Leave the cake in the tin for 15-30 minutes to firm up before turning it out carefully onto a wire cooling rack.  At this stage it will probably be a bit fragile and wobbly.  It is nice served warm as a pudding, but the following day it will have cooled and firmed up enough to slice and eat as cake.

This cake definitely tastes best when made with Brixton Windmill flour. To find where you can buy our flour while the windmill is closed click here.

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