Rhubarb-almond-orange loaf cake with streusel









Spring is not really spring without asparagus, strawberries, may bugs, sweet woodruff, peas, broad beans – ok, the list is endless. But what would spring be like without rhubarb and rhubarb cake? In my book a proper rhubarb cake is absolutely essential when the crisp air turns balmy and fragrant with all the sweet, fresh vernal scents while daylight returns. Just what I need when I have been working hard moving flower pots and planters about, scrubbing the terrace without ANY help – human or machine (I am not bitter, though) – and after the immediate danger of frost has waned, planting herbs and other delicate plants outside.

We are almost slipping over into early summer now, so while this cake comes a bit late to the party it is crammed with extra flavour that lives up to the challenge: almonds and oranges with a dash of ginger in a dazzling almond streusel topping.

As a loaf cake, it is a rustic cake, something to take with you on a picnic or outing, serve up with a cup of tea (make mine a builder’s strength) when working in the garden and enjoy the fruits of your labours afterwards. If sweltering temperatures put you off this robust & perfect transportable cake (really?), why not add a spoon of ice cream or two – I’ll get to the mascarpone ice cream next, promise.


Here are some more rhubarb-things & fruity cakes: strawberry-rhubarb crumble with rosewater, rhubarb sheet cake , Mirabelle & Hazelnut cake, Blueberry Bundt cake & while we are on the subject of gardening: Congratulations to my friend Anke who has done a little bit of magic at Chelsea.



Rhubarb-almond-orange cake with streusel

Rhubarb, almond & orange loaf cake

Originally clipped from Country Living years ago with my own additions & alterations


175g butter, melted & cooled
225g sugar
2 eggs
zest of 1 orange
2 tablespoons orange flower water
2 egg whites
225g flour
1¼ teaspoon of baking powder
50g ground blanched almonds / almond meal
200-300g rhubarb, cut into 1cm pieces
40g butter
60g flour
20g light brown sugar
1 teaspoon ground ginger
40g almonds, chopped


Preheat the oven to 180°C / 355° F and clad the loaf pan with a sheet of parchment paper, leaving enough overhang to function as a handle to pull the cake out of the tin without loosing any of the precious streusel).

Beat melted butter, sugar, 2 eggs, orange zest and orange flower water to a thick cream. Beat egg whites until stiffened.

Mix flour, almonds & baking powder and incorporate it into the batter followed by egg whites and rhubarb pieces.

Make the streusel topping: Rub butter with flour, sugar, ground ginger and chopped almonds into medium sized streusel.

Fill batter into the prepared loaf tin and scatter the almond streusel on top.

Bake for 1-1¼ hours until the cake is golden brown and a cake tester comes out clean-ish (the rhubarb will impart some moisture, resulting in a moist cake which might not necessary pass the ordinary cake tester test so obvious). Leave to cool completely in the tin and only cut the cake once it has completely cooled.



 Deutsches Rezept:

Rhubarb-almond-orange cake with streusel

Rhabarber, Mandel & Orangen Kastenkuchen

Rezept ursprünglich aus Country Living, mit eigenen Abänderungen


175g Butter, geschmolzen und leicht abgekühlt
225g Zucker
2 Eier
abgeriebene Schale von 1 Orange
2 EL Orangenblütenwasser
2 Eiweiß
225g Mehl
1¼ TL Backpulver
50g gemahlene blanchierte Mandeln
200-300g Rhabarber, in 1 cm Stücke geschnitten
40g Butter
60g Mehl
20g brauner Zucker
1 TL gemahlener Ingwer
40g Mandeln, gestiftet


Backofen auf 180°C vorheizen und eine Kastenform mit Backpapier auskleiden, dabei an den langen Seiten Papier überstehen lassen, daß man später als Henkel zum Herausheben des Kuchens aus der Form benutzen kann (so fallen keine Streusel herunter).

Geschmolzene Butter, Zucker, Eier, Orangenschale und Orangenblütenwasser zu einer dicklichen Masse verrühren. Eiweisse steif schlagen.

Mehl mit Mandeln und Backpulver vermischen und unterheben, gefolgt vom Eiweiß und Rhabarber.

Für den Streuselbelag Butter mit Mehl, Zucker, gemahlenem Ingwer und Mandeln zu mittelgroßen Streuseln verreiben.

Teig in die Kastenform füllen und mit den Streuseln bedecken, 1-1¼ Stunde backen bis der Kuchen goldbraun ist und ein Holzstäbchen annähernd sauber bleibt, nachdem man es in den Kuchen gepiekst hat (durch die Feuchtigkeit des Rhabarbers wird es nie ganz ohne anhaftende Krümel bleiben).

In der Form auskühlen lassen und dann mittels der Backpapierhenkel aus der Form heben. Den Kuchen erst anschneiden wenn er komplett abgekühlt ist.









15 thoughts on “Rhubarb-almond-orange loaf cake with streusel

  1. That looks so good! I’ve been thinking of making some sort of rhubarb cake recently without coming up with anything useful and now you’ve done all the hard work for me, thanks. I love the flavour combinations.

    • Thank you, Linda. I come back to this cake every year for exactly those reasons and this year – thanks to a rekindled admiration for orange flower water – increased the delicate orange aroma. As I say, best with a builder’s brew kind of tea while still wearing the wellies. Nxx

  2. I love rhubarb and I love the way its red-pink-green-white colours cheer me up every spring. Although I have two “really don’t like rhubarb” people in my household, I will make this a cake and eat it all by myself – so there!

  3. This is my kind of cake and I love how you use seasonal fruits. I absolutely love that you topped this cake with a crumb. I’d love to share this with you over a cup of coffee. Good luck with your gardening!

    • Hi Ange, fantastic, thanks for telling me! Hope you both are tucking into the last asparagus today as are we – and start counting down the days until the next season begins… N xx

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