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4.89 from 9 votes

Rhubarb and Marzipan Cake

Rhubarb & Marzipan Cake with cinnamon and topped with flaked almonds.
Course high tea, Snack, teatime
Cuisine British
Keyword cake, marzipan, rhubarb
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Camilla Hawkins


  • 25 g flaked almonds
  • 150 g butter softened or margarine
  • 75 g soft brown sugar
  • 150 g plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 75 g marzipan grated
  • 2 eggs large
  • 230 g rhubarb chopped into 2cm pieces


  • Pre-heat the oven to 200⁰C.
  • Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
  • Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
  • Whisk in the eggs in one at a time (if the mixture splits don’t worry).
  • Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
  • Fold in the grated marzipan and then the rhubarb.
  • Bake on the middle oven shelf for 35 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.
  • Turn out of cake tin onto a wire rack and allow to cool.


Will keep for 3 days in an airtight container (if it lasts that long)!