Rosie Makes: Rhubarb & Elderflower Cake
The blush-pink forced rhubarb of early Spring has now given way to its traditional, slightly sharper cousin as the season edges toward early Summer. Tangy rhubarb and sweet, aromatic elderflower make a beautiful pairing — a balance of brightness and bloom. Elderflower cordial brings the flavour here, a welcome taste of the hedgerows before the blossoms fully arrive.
Ingredients
For the cake
120g caster sugar
120g butter
120g self-raising flour
1 tsp baking powder
2 large, free-range eggs
2 tbsp elderflower cordial
100g rhubarb, chopped into 5 cm pieces
For the drizzle
3 tbsp elderflower cordial
Method
Preheat the oven to 160°C fan. Line and lightly grease a 20cm tin.
Cream the butter and sugar until light and fluffy. Add the cordial, followed by one egg and a little flour, then beat briefly to combine. Add the second egg and the remaining flour and baking powder, mixing until just incorporated.
Arrange the rhubarb pieces on the base of the prepared tin. Pour the batter over the top, spreading gently so the rhubarb is fully covered.
Bake for 45–50 minutes, covering with foil if the top starts to brown. A skewer inserted into the centre should come out clean.
Allow the cake to cool slightly in the tin, then turn out while still warm. Drizzle with the remaining elderflower cordial and leave to cool completely. Serve with yoghurt or extra poached rhubarb if you like.
A Seasonal Note
As Beltane softens toward early Summer and elder trees prepare to bloom, these two flavours, sharp rhubarb and fragrant elderflower, capture the season’s shift. This simple cake is a small way of marking that turning of the Wheel: bright, fresh, and full of promise.
