STREAMING NOW: Simply Nigella
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“This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on.”
1hr 20mins

Ingredients Nutrition


  1. Cream butter and sugar(it does not get to the consistency of white sugar and butter).
  2. Add eggs and vanilla.
  3. Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
  4. Sift in the rest of the flour, baking soda and cinnamon; fold it together.
  5. Add rhubarb, lemon rind and sour cream; combine well.
  6. Pour into a 22cm cake tin.
  7. Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
  8. Topping (optional): 80g brown sugar with cinnamon.

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