Rhubarb lattice Cake

This delicious cake was made for my Dad for his belated Birthday. the cake itself is pretty simple but delicious at the same time and when it is served with stewed rhubarb and ice cream, it really is a delicious addition to any dinner.




  • 3 eggs
  • 3/4 cups vegetable oil
  • 1 1/4 cups flour
  • 1 1/4 cups brown sugar
  • 2 tsp baking powder
  • 2 tsp bicarb soda
  • 1 pinch salt
  • 2 cups pureed very slightly cooked rhubarb


  • A few sticks of rhubarb for lattice (approx. 4 for a 6″ round)
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1 recipe of Italian meringue buttercream click here for recipe 


  • 1 cup sugar
  • left over syrup from lattice



Whip eggs and sugar on high until thick and pale. change mixer to low speed and slowly pour in oil. fold in dry ingredients, and once well combined add rhubarb.

bake at 180˚C for 1 hr or until a scewer comes out clean.

To make Lattice

Slice Rhubarb with a peeler and cook in sugar water (1/2cup water, 1/2 cup sugar) until just cooked. Be careful not to cook it too long, if it’s too soft it won’t be easy to weave.


Then weave the rhubarb back and forth until you have a piece big enough for the top of your cake. Cut into the shape of your cake.


To make praline

Heat sugar and 2TBS of syrup (used to cook the rhubarb) over low heat until it reaches hard ball stage (around 130˚C).

Pour onto some baking paper, once cool and completely hard, blend to a powder, then press against the side of the iced cake.


Happy Baking

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