Rhubarb, cinnamon and banana cake recipe
Created by The Tesco Recipes team
This simple vanilla sponge traybake is made special with the addition of banana and cinnamon, plus a deliciously moreish rhubarb and ground almond topping. Enjoy at teatime or warm with custard or cream for dessert. It freezes well, if you can resist enjoying it straight away!
See method- Serves 4
- Takes 1 hr, plus cooling
- 800 calories / serving
- Freezable
Ingredients
For the cake
- 110g unsalted butter, softened
- 110g caster sugar
- 110g self-raising flour, sifted
- 2 eggs, beaten
- ½tsp vanilla extract
- 1tsp ground cinnamon
- 3 small bananas, peeled and chopped
For the topping
- 300g rhubarb, trimmed and chopped into 2 inch batons
- 75g caster sugar
- 100g ground almonds
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Shop ingredientsEach serving contains
- Energy
- 3355kJ 800.0kcal
- Fat
- 40g
- Saturates
- 16g
- Salt
- 0.5g
- Sugars
- 79g
of the Reference intake
Carbohydrate 103.2gProtein 13.3gFibre 4.5g
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Sign in to shopMethod
- Preheat the oven to 180°C and grease and line a 20cm x 20cm cake tin.
- Dissolve the sugar with 100ml of water in a saucepan and bring to the boil, stirring occasionally until it has completely dissolved. Reduce to a simmer then add the rhubarb and poach for 2-3 minutes. Remove and strain the rhubarb then reserve to one side.
- In a large mixing bowl, beat together all the ingredients for the cake apart from the bananas using an electric hand-held whisk until smooth; usually 1-2 minutes.
- Mash the bananas in a separate bowl using a fork until smooth. Fold into the cake batter until incorporated. Spoon the batter into the prepared cake tin and smooth until even. Sprinkle the ground almonds on top in an even layer. Arrange the rhubarb pieces on top of the ground almonds in a crisscross pattern and bake for 20-25 minutes until a cake tester comes out clean from the centre of the cake.
- Remove and allow to cool in the tin before turning out on a chopping board and cutting half the cake into 5cm x 2.5cm slice before serving.
- See more Baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- We recommend this recipe for a special occasion or treat, as part of a balanced diet.
