/Rhubarb & Walnut Sponge Cake Recipe
Rhubarb & Walnut Sponge Cake recipe

Rhubarb & Walnut Sponge Cake Recipe

A delightful bake that combines the tang of rhubarb with the crunchiness of walnuts; perfect for afternoon tea.





  • Step 1.

    Preheat your oven to 180°C (356°F). Grease and flour a 23cm round cake tin.
  • Step 2.

    In a mixing bowl, cream together 200g of unsalted butter with 200g caster sugar until light and fluffy.
  • Step 3.

    Beat in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next.
  • Step 4.

    Fold in 200g of self-raising flour and 1 tsp of baking powder gently to preserve the air in the mixture.
  • Step 5.

    Stir in 1 tsp of vanilla extract and the zest of 1 orange for an aromatic touch.
  • Step 6.

    Fold in 150g of finely chopped rhubarb and 100g of crushed walnuts, distributing them evenly through the batter.
  • Step 7.

    Pour the batter into the prepared cake tin and smooth the top with a spatula.
  • Step 8.

    Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  • Step 9.

    Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  • Step 10.

    Serve as is, or dust with icing sugar for a decorative touch.


  1. 200 gUnsalted butter

  2. 200 gCaster sugar

  3. 4 Large eggs

  4. 200 gSelf-raising flour

  5. 1 tspBaking powder

  6. 1 tspVanilla extract

  7. 1 Orange (zest)

  8. 150 gFinely chopped rhubarb

  9. 100 gCrushed walnuts

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