Orange Rhubarb Syrup Cake
Prep time
Cook time
Total time
Serves: 10
  • 150g butter
  • ⅔c castor sugar
  • 3 eggs
  • 2 oranges
  • 1 c SR flour
  • ⅔ c almond meal
  • ½c milk
  • 4 rhubarb stalks
  • ½c sugar
  • ½ cup water
  1. Finely zest the oranges
  2. Cream butter and sugar with the orange zest until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Use a metal spoon to fold through the flour, almond meal, and milk until all combined.
  5. Pour the cake batter into a greased and lined 20cm cake tin.
  6. Cut the rhubarb stems into 2cm lengths.
  7. Press the stems gently into the top of the cake batter.
  8. Bake at 180*c for approximately 35 minute or until the cake has cooked through.
  9. Allow to cool slightly before removing from pan.
  10. Combine the juice of the oranges with the remaining sugar, and water and slowly bring to the simmer, dissolving the sugar first.
  11. Simmer the syrup for 10 minutes until the mixture thickens slightly.
  12. Pour the syrup slowly over the cake allowing it to soak in fully.
Recipe by Country Life Experiment at