Rhubarb was the Edwardians’ favourite way to signal spring had arrived. Before strawberries, before asparagus, rhubarb came first. It was in the garden, cheap, and worked in almost everything. Mrs. Patmore would have used it weekly.
This rhubarb cake is adapted from period recipes I’ve collected over 15 years of researching Edwardian food. I’ve made it healthier by swapping butter for applesauce, reducing the sugar, and using whole-wheat flour for a bit more fibre. The result is a moist, lightly spiced loaf cake that doesn’t taste like a compromise.
It also happens to come from my mother-in-law’s rhubarb plant, which I dug up and brought home before the house was sold. That plant produces every summer without fail. I think of her every time I bake with it.
Why the Edwardians Loved Rhubarb
Rhubarb had been a kitchen staple in Britain since the early 1800s, but it hit its peak in the Edwardian era. The trick was “forcing” it: growing it in the dark over winter to produce pale pink stalks that were sweeter and more tender than the summer variety. Yorkshire became the centre of forced rhubarb production, and the crop was shipped to London markets from December onward.
By the time Downton Abbey is set (1912 onward), rhubarb appeared in cakes, pies, fools, jellies, and jams across every class of household. It was practical, plentiful, and pleasantly tart.
A Few Notes Before You Bake
The applesauce does double duty here. It replaces the fat and adds moisture, which is why the cake stays tender even with whole wheat flour.
Don’t skip the cinnamon sugar topping. It forms a light crust on the surface that keeps the interior soft. Modest effort, noticeable result.
The bake time is long (60 to 70 minutes) because of the moisture in the rhubarb. Test with a skewer in the centre. If it comes out with wet batter, give it another 10 minutes.
Serving Suggestions
This cake is good plain, better with a spoonful of yoghurt or a bit of clotted cream alongside. It holds well for three days wrapped at room temperature, and it freezes cleanly.
For an afternoon tea spread, pair it with your scones and a simple cucumber sandwich. It’s not fancy enough to anchor a dessert course, but it’s exactly right for tea.
Healthier Moist Rhubarb Cake
Ingredients
- 1 1/2 cups brown sugar
- 1/2 cup applesauce
- 1 large egg
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1 cup of buttermilk (milk with a squeeze of lemon)
- 1 1/2 tsp. vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup Stevia or other sugar replacement
- 1 tsp. ground cinnamon
- 1-2 tbsp. sugar replacement to sprinkle on top
Instructions
- Preheat your oven to 350ºF
- Mix the applesauce, brown sugar, and egg, then mix in the milk & vanilla.
- Add the flour, salt, and baking soda and mix well combined and fold in the chopped rhubarb.
- Pour in to a greased 9 inch cake tin.
- Mix together the extra sugar and cinnamon, and scatter evenly over the cake batter.
- Bake for 60-70 minutes, or until a skewer comes out clean.
Notes
Sadly I never met my Mother in Law as she passed before I married Lord D. I did take care to bring her rhubarb plant home with me which blesses me each year with a great yield of fresh all summer long. I give some to friends and neighbors and have a number of rhubarb recipes from the Edwardians which I have adapted.