Rhubarb Marzipan Cake

The recipe, step by step

This rhubarb marzipan cake combines a light, moist vanilla sponge with pieces of sharp, tender rhubarb and a generous layer of sweet almond marzipan hidden through the centre.

I particularly like the contrast between the slightly tart rhubarb and the sweetness of the marzipan. The flaked almonds on top add a little texture, while a simple dusting of icing sugar is all the decoration it really needs.

You can use good-quality shop-bought marzipan, but I recommend making your own when you have the time. For this cake you need 225 g, which is roughly half a batch of my homemade marzipan recipe.

Recipe Highlights

• Ease: Straightforward to prepare, with a simple cake batter and an easy marzipan layer.
• Taste: Sweet almond and vanilla balanced by the natural sharpness of rhubarb.
• Texture: Moist sponge, tender rhubarb and a soft layer of marzipan through the centre.
• Decoration: Rhubarb, flaked almonds and a light dusting of icing sugar.
• Quantity: 12 slices.
• Preparation: 12 minutes.
• Baking: 1 hour 20–30 minutes.
• Total time: Allow up to 1 hour 42 minutes, based on the full 1 hour 30 minute baking time.
• Pan: 20 cm springform tin.

Ingredients and Substitutions

• Plain flour: Use 200 g plain flour (all-purpose flour) to give the cake its structure.
• Baking powder: Use 1½ teaspoons baking powder to give the sponge lift.
• Caster sugar: Use 200 g caster sugar. Its fine texture dissolves easily into the batter and balances the natural tartness of the rhubarb.
• Vanilla: Use 1 teaspoon pure vanilla extract or ½ teaspoon vanilla paste. I recommend vanilla paste when you want a fuller, rounded vanilla flavour.
• Eggs: Use 3 medium eggs, approximately 150 g in total.
• Neutral-tasting oil: Use 200 g neutral-tasting oil for a moist, tender sponge. Butter is listed as an alternative when you prefer a richer flavour.
• Rhubarb: Use 350 g rhubarb, trimmed and cut into pieces approximately 2 cm (¾ inch) long. The slightly sharp flavour of the rhubarb is particularly good against the sweetness of the marzipan.
• Marzipan: Use 225 g shop-bought or homemade marzipan. I recommend homemade marzipan for a softer, more natural almond flavour. Your existing link to the homemade marzipan recipe should remain here.
• Icing sugar: Use 2 tablespoons icing sugar for rolling the marzipan and dusting the finished cake.
• Flaked almonds: Use 20 g flaked almonds for the top of the cake.

Nigel recommends

Vanilla Bean Paste

I recommend Nielsen-Massey vanilla bean paste for this cake. Its rich, rounded vanilla flavour works beautifully with the sweet almond marzipan and sharp rhubarb.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Rhubarb Marzipan Cake

1. Prepare the marzipan: If you are using shop-bought marzipan, you can move straight on to preparing the cake. For an especially good flavour, I recommend making enough of my homemade marzipan recipe to give you 225 g for this cake.

2. Preheat the oven: Heat the oven to 180°C / 160°C fan / 350°F / Gas 4.

3. Prepare the tin: Line a 20 cm springform tin with baking parchment.

4. Make the cake batter: Place the flour, baking powder and caster sugar in a large bowl or food processor. Begin mixing, then add the eggs, oil and vanilla. Continue mixing until you have a smooth batter.

5. Roll the marzipan: Lightly dust the worktop with some of the icing sugar and roll the 225 g marzipan into a circle approximately the same size as the cake tin.

6. Add the first layer: Spoon half of the cake batter into the prepared tin and smooth it out. Scatter half of the chopped rhubarb evenly over the batter.

7. Add the marzipan: Carefully lay the circle of marzipan over the rhubarb and cake batter.

8. Add the remaining batter: Spoon the remaining cake batter over the marzipan and gently level the surface.

9. Finish the top: Scatter over the remaining rhubarb and the 20 g flaked almonds.

10. Bake: Place the cake on the middle shelf and bake for 1 hour 20–30 minutes, covering it loosely with kitchen foil for the first 60 minutes. Begin checking the cake after 1 hour 20 minutes and continue baking as necessary, up to 1 hour 30 minutes.

11. Check the cake: Insert a skewer or toothpick into the centre to check whether the sponge is cooked. A little softened marzipan may stick to the skewer even when the cake is ready, so look specifically for wet cake batter rather than expecting the skewer to come out completely clean.

12. Cool in the tin: Once baked, remove the cake from the oven and leave it in the tin for approximately 30 minutes.

13. Finish cooling: Carefully remove the cake from the tin and transfer it to a wire rack to cool completely.

14. Decorate: Once completely cool, dust lightly with icing sugar before serving.

Nigel’s Recipe Tips

Use fresh rhubarb when it is in season. The natural sharpness is exactly what this cake needs to balance the sweet marzipan and vanilla sponge.

Cut the rhubarb evenly. Pieces around 2 cm cook evenly while still leaving visible pockets of rhubarb throughout the finished cake.

Make your own marzipan when you have time. I recommend homemade marzipan here because it has a softer, fresher almond flavour and you can control how intense you want it to be.

Roll the marzipan to the size of the tin. It does not need to be absolutely perfect, but keeping the layer reasonably even means you get marzipan throughout every slice.

Protect the top during baking. Covering the cake with foil for the first hour helps prevent the rhubarb and almonds from becoming too dark during the long bake.

Start checking at 1 hour 20 minutes. I recommend checking the cake at this point rather than automatically baking it for the full 1 hour 30 minutes. Depending on your oven, it may be ready at around 1 hour 20 minutes, or it may need the full 1 hour 30 minutes.

Protect the top during baking. Cover the cake loosely with foil for the first 60 minutes. This gives the centre plenty of time to bake without the rhubarb, almonds or top of the cake becoming too dark.

Be careful with the skewer test. The marzipan stays soft while the cake is warm and may stick to the skewer. What you are looking for is wet cake batter; a little marzipan on the skewer does not necessarily mean the cake needs longer.

Be careful with the skewer test. Marzipan remains soft when warm and may cling to the skewer. Look for wet cake batter rather than expecting the skewer to be completely clean.

Give it time to cool. Leaving the cake in the tin for around 30 minutes allows the structure to firm before you move it to the cooling rack.

Variations

Use Butter Instead of Oil

The recipe allows the 200 g neutral-tasting oil to be replaced with butter. Butter gives the sponge a richer flavour, while oil produces a particularly moist texture.

Different Marzipan

You can use shop-bought marzipan when time is short, although I prefer homemade for its softer texture and cleaner almond flavour.

Other Tart Fruit

Rhubarb is particularly good because its natural acidity balances the sweetness of the cake. I would be cautious about substituting very juicy fruit without testing it first, as additional moisture can affect the baking time and texture.

Frequently Asked Questions

Can I Use Shop-Bought Marzipan?

Yes. You need 225 g. Shop-bought works perfectly well, although I recommend homemade marzipan when you have the time.

Why Is the Marzipan in the Middle of the Cake?

The marzipan forms a sweet almond layer through the centre of each slice rather than disappearing into the cake batter. It also provides a lovely contrast with the tart rhubarb.

Can I Use Butter Instead of Oil?

Yes. The recipe lists butter as an alternative to the 200 g neutral-tasting oil.

How Long Does Rhubarb Marzipan Cake Take to Bake?

Allow 1 hour 20–30 minutes. I recommend beginning to check the cake after 1 hour 20 minutes. Some ovens will bake it within that time, while others may need the full 1 hour 30 minutes.

How Do I Know When the Cake Is Baked?

Insert a skewer or toothpick into the centre. If you see wet cake batter, continue baking and check again after a few minutes.

Bear in mind that the marzipan layer remains soft while warm and may cling to the skewer, so a completely clean skewer is not essential.

Why Is the Cake Covered with Foil?

This is a fairly long bake. Covering it for the first 60 minutes protects the rhubarb, almonds and surface of the cake from becoming overly dark before the centre has finished baking.

Can I Make the Marzipan Myself?

Yes, and I recommend it. You need 225 g, which is approximately half a batch of your homemade marzipan recipe.

Tools You’ll Need

• Rolling pin
• Baking parchment
• Kitchen foil
• Wire cooling rack
• Digital kitchen scales

• 20cm Springform pan – These springform pans make removing cakes from them after baking a doddle. I personally tend to line them as often as possible to ensure that my cakes don’t break for added security.

• Large mixing bowl or food processor- I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

• Silicone spatula – I recommend these sturdy silicone spatulas because they are incredibly useful for baking and everyday cooking. Their firm handles make them excellent for scraping mixtures from bowls, dishes and frying pans, while the raised centre of the larger spatula gives it extra strength. You can find them and more of my favourite baking equipment in my Amazon Cake Making collection.

• Electric hand whisk – I recommend the Breville Classic Combo Stand and Hand Mixer because it includes a generous 3.7-litre stainless steel bowl and a convenient stand, so you do not have to hold the mixer throughout use. You can find it and more of my favourite baking equipment in my Amazon Kitchen Equipment collection.

Storage and Freezing

Storing

This cake will keep well for up to 5 days in an airtight container. estimate.

Freezing

This cake freezes well. Wrap it securely in cling film and freeze for up to 3 months.

Nutrition

Serving: one slice, based on 12 servings
Calories 401.26 kcal (20%)
Total Fat 23.84 g (34%)
Carbs 41.29 g (16%)
Sugars 25.96 g (29%)
Protein 6.1 g (12%)
Sodium 87.98 mg (4%)
Fiber 1.4 g (5%)

% Daily Values based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

A recipe worth keeping

Save this recipe for another day

Pin it to one of your boards and keep it close for the next time you are ready to cook or bake.

Save to Pinterest

Made it?

Share it from your kitchen

Save the recipe or share it with someone who would enjoy making it too.

Facebook Pinterest Email