Rhubarb Jam Butter Cake


{Credit Source: Snehin Baking}

A plain vanilla butter cake is made glamorous with dollops of sweet home made rhubarb jam. Perfect for high tea.


  • 6 tablespoons rhubarb jam
  • 1 1/2 cups (225g) plain flour
  • 1 teaspoon baking powder
  • 120g unsalted butter, softened
  • 2/3 cup (160g) caster sugar
  • 2 eggs lightly beaten
  • 1/2 cup (125ml) milk
  • 1 tablespoon vanilla extract
  • a pinch of salt


Preheat oven to 160C (325F). Sift the flour, salt and baking powder into a bowl and set aside. Place butter in an electric mixer and beat for a few minutes until smooth. Add sugar and beat for a couple of minutes until pale and fluffy. Add the egg, beat for a minute. Add the flour mixture, milk and vanilla. Beat until smooth.

Spoon into a lightly greased and dusted with flour (or lined with baking paper) 20x26cm rectangular or 24cm round cake tin or springform pan. I used a pie dish because I wanted a flatter slice. Drop dollops of jam in several spots. Using a wooden skewer, create a swirly pattern in the jam. Bake for approximately 40 minutes until cooked through and golden.

Allow to cool completely in tin before turning out onto serving plate. Cut into square or rectangle slices. Dust with pure icing sugar to serve.


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