‘Rhubarb and Cinnamon Cake’ by Stephanie Alexander

Remember my first Bake Night back in July?

I introduced the gals to my favourite cake recipe by Stephanie Alexander.

The Rhubarb and Cinnamon Cake!

Given that it is our second ‘Bake Night’ tomorrow, I thought it best to get myself organised (finally) and type up the recipe!

Huge thanks to Stephanie Alexander for granting me permission to share this beautiful recipe on my blog….so, so chuffed!

Rhubarb and Cinnamon Cake

Recipe by Stephanie Alexander, page 852 of the cook’s companion, published by Penguin


80 g unsalted butter
300g plain flour
380g brown sugar
2 eggs
a few drops of pure vanilla
1 tsp salt
1 tsp bicarbonate of soda
1 tsp ground cinnamon
grated zest of 1 lemon
1 cup creme fraiche or sour cream
400g rhubarb (cut into 1 cm pieces)


1/4 cup brown sugar
1 tsp ground cinnamon

Preheat oven to 180 degrees celsius.

Grease a 24cm springform tin with 20g of the butter, and then dust tin with a little of the flour.

In a food processor, cream the remaining butter with sugar, then add eggs and vanilla.

Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine.

Add lemon zest and creme fraiche, then transfer to a large bowl and stir in rhubarb.

Scrape into prepared tin.

Mix topping ingredients and sprinkle over cake.

Bake for 1 1/4 hours or until a skewer inserted comes out clean.

Serve warm or cold.

Stephanie likes to serve this gorgeous cake with a rich vanilla custard and a spoonful of stewed rhubarb.

However, if you are after a super easy option,  I recommend a spoonful of Almond and Honey yoghurt on the side!

Do let me know when you have made this cake, as I feel sure that it will become your  ‘best cake’ too!

Happy baking!


  1. carmen says:

    What a wonderful idea!

    I love this “bake night” thing. I would love to do something like this in Madrid. Would you mind if I decided to do so? it sounds like so much fun !!!

    And the cake…what can I say about it? That I LOVE rhubarb and that I could probably eat half of it in one go, with the help of a cup of tea. Shame it is difficult to find it in Spain and, when you do so, it is very expensive.

    xxx Carmen

  2. alison says:

    Hi Carmen – too bad about the poor supply of rhubarb in Madrid. If you do happen to come by some, you really should splurge and make this recipe, as you will love it! Can’t wait to hear how your ‘Bake Night’ goes…please keep me informed, as I would love to hear all of the details! Great fun!