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Unique & Easy, Easter Rhubarb, Marzipan & Citrus Cake

This rhubarb, marzipan and citrus cake is perfect for an Easter treat as rhubarb is in season for this time of year. Try visiting the Wakefield Rhubarb Festival to source your rhubarb, this is a local event near Bower and Child located in Wakefield City centre.

Wakefield is part of The Rhubarb Triangle which is a 9-square-mile (23 km2) area of West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. The Rhubarb Triangle was originally much bigger, covering an area between Leeds, Bradford and Wakefield. From the 1900s to 1930s, the rhubarb industry expanded and at its peak covered an area of about 30 square miles (78 km2).

Many of the rhubarb farmers today are keeping up decades-long traditions of harvesting rhubarb such as Anabel’s forced rhubarb.

rhubarb and lemons in a bowl

When baking it is important to know the difference between ovens and their effect on the outcome of your recipe.

Gas ovens are better at retaining moisture, making them better for roasting meats and baking. Another benefit of gas is that it allows for a range of temperatures depending on which shelf you are cooking on allowing you to be more versatile with what you cook at the same time.

Electric ovens tend to produce more even heat, as there’s no one heat source. This makes them great for baking. On the other hand, if it is an electric fan oven the heat can be more ferocious and dry out whatever it is that you are cooking, hence why the recommended fan temperatures can be lower on a recipe.

Radiant heating ovens such as in the ESSE have surround element technology that gives an even heat distribution throughout the entire oven. This ensures your dishes don’t need to be turned and are consistently cooked to perfection.


• 300g softened butter, plus a little for the tin

• 250g thin-stemmed rhubarb, cut into thick pieces

• 350g golden caster sugar

• ½ orange, zested

• 1/2 lemon, zested

• 3 large eggs

• 200g self-raising flour

• 50g fine polenta

• 50g ground almonds

• 1 tsp baking powder

• 100g marzipan, chopped into small chunks



Step 1

Heat oven to 180C/160C fan/gas 4. When baking on an ESSE ensure the vent is closed as the cake is a sponge base, this will allow the moisture to be retained in the oven giving you a moist sponge.

Butter and line a 20 x 30cm traybake tin with baking parchment.

Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.

Step 2

Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition.

Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.

Step 3

Scrape the mixture into the tin. Using a Netherton Foundry cast iron cake tin ensures even heat distribution giving your cake an even rise and has non-stick properties when seasoned. Smooth the surface up to the edges and top with the remaining rhubarb.

Bake for 45-50 mins until risen and golden, and insert a skewer in the centre of the cake ensuring it comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again.

Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. The cake will keep in an airtight container for three days.

Rhubarb marzipan and citrus cake slices dusted with icing sugar
Some Rhubarb marzipan and citrus cake our baker made at Bower and Child.

Why not visit our showroom for a cooking demonstration on one of our live cookers to show you how to get the most out of your Bower and Child appliance?