I found this recipe for RHUBARB, ORANGE AND ROSEMARY CAKE in Delicious magazine. It’s from a book by Mark Labrooy and Darren Robertson, “The Blue Ducks’ Real Food”.
I didn’t think much of the rosemary but it’s actually a very subtle taste and the cake is very moist and keeps well for a few days.


120g unsalted butter, softened
3/4 cup (155g) raw sugar, plus 3 tsp extra
2 eggs, lightly beaten
1/2 cup (50g) almond meal
finely grated zest of 1/2 orange, plus juice of 1 orange
2/3 cup (100g) plain flour
1 tsp baking powder
1 tsp salt
250g rhubarb stems, cut into 2cm pieces
1 rosemary sprig, broken into pieces
crème fraîche, to serve


  1. Preheat oven to 200°C. Grease and line a 16cm × 25cm rectangular cake pan with baking paper.
  2. Beat butter and sugar until thick and pale. Slowly add egg, adding 1 tbs almond meal before the final amount of egg. Stir in orange zest and juice.
  3. In a separate bowl, combine flour, baking powder, salt and remaining almond meal, then fold into batter.
  4. Spoon batter into pan. Dot rhubarb and rosemary over the top, then sprinkle over extra raw sugar. Bake for 45-50 minutes until a skewer comes out clean.
  5. Eat!
  6. Perfect for this time of the year, now that the season for stone fruits is finished.

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