Rhubarb Spiced Coffee Cake

Recipe from What's For Lunch, Honey?   


300g all-purpose flour
300g rhubarb, cut into approx. 1.5 com thick pieces
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground ginger powder
140g + extra butter, softened
100g Muscovado sugar
250g maple syrup
2 eggs, lightly beaten
1 teaspoon bicarbonate of soda


  1. Pre-heat oven to 160-180 degrees C. Butter a 20 cm square springform pan and line with baking paper.
  2. Sift flour, baking powder and spices into a bowl. In the food processor, beat together the 140g butter and sugar until fluffy and light. Pour in the maple syrup and beat for a further minute or two.
  3. Bring water to a boil in a kettle. Dissolve the bicarbonate of soda in 200 ml of boiling water, then gradually pour into the spout of the food processor.
  4. Add the flour-spice mixture into the food processor and pulse a few times until just incorporated. Pour in the eggs and mix briefly.
  5. Pour the cake batter into a bowl, then fold in the rhubarb using a spatula.  
  6. Pour the batter into the prepared springform and bake for 50-60 minutes or when a toothpick inserted into the center of the cake comes out clean. The cake should feel firm and when press it should spring back.
  7. Cool cake in the form for 10 minutes then transfer to a wire rack and cool completely.
  • Unlike other spice cakes, this one should be eaten within 3-4. Due to the rhubarb it won’t keep fresh much longer.