• 400g trimmed rhubarb, cut into inch pieces
  • 110g caster sugar
  • 2 tbsp elderflower cordial
  • 250g self-raising flour
  • 2 tsp baking powder
  • 4 eggs (M)
  • 250g caster sugar
  • 250g Kerrygold® Irish Creamery Butter 454g
  • For the elderflower cream:
  • 300ml double cream
  • 2 tbsp elderflower cordial
  • 100g natural yoghurt
Print recipe


This cake has a beautiful fruity flavour and is perfect for when you're entertaining.

  1. Preheat the oven to 180˚.
  2. Grease and line two sandwich baking tins.
  3. In a saucepan, pop in the rhubarb, sugar and elderflower syrup. Simmer gently to soften and sweeten the fruit, making sure to keep the fruit fairly intact.
  4. Once the fruit has softened, set it aside to use for the cake mix and the topping.
  5. In a stand mixer, pop in all the cake ingredients and 100g of the softened rhubarb and whisk until smooth.
  6. Pour the batter into the prepared sandwich tins and cook for 35 minutes. Leave to cool thoroughly.
  7. With a hand blender, whisk the all the elderflower cream ingredients together until you have firm peaks.
  8. Pop your bottom sponge onto a plate and spoon on half of the softened rhubarb, fill the middle with the cream mix on top of the rhubarb and pop the lid on.
  9. On top of the cake, spoon on the remaining rhubarb, garnish with elderflowers if you have them and a good dusting of icing sugar.
  10. Enjoy!

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