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Sparkling Rhubarb Cake

Perfect with afternoon tea or dessert

Serves: 6


  • 115g unsalted butter, softened
  • 400g tin condensed milk
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 160ml CP Sparkling Rhubarb


  • Preheat oven to 180°C.
  • Line a 23cm square tin with baking paper (Tip: Scrunch up paper and wet under tap. Unscrunch and shake off excess water. It is now much easier to use to line tin.)
  • In a large bowl, beat the butter and condensed milk until thick and creamy.
  • Add the flour in two parts, beating in each time until incorporated.
  • Add the Sparkling Rhubarb and whisk in until just come together.
  • Pour directly into tin, smooth over the top with a spoon and bake at 180°C for 15 minutes, then turn the oven down to 160°C and bake for a further 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Cool on rack for 15 minutes then turn out of the tin.
  • Best enjoyed warm on its own or with poached rhubarb and cream.

Cawston Tips

Our Elderflower Lemonade works very well in this recipe and is delicious served with Elderflower Cream – whip equal parts of double cream and Apple & Elderflower juice.

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