My ‘Whatever Fruit You Have’ Cake is very easy and the recipe is absolutely versatile. You can use ‘Whatever Fruit You Have’. However, depending on the sweetness and sourness of the Fruit, you need to alter the amount of ingredients, especially Sugar. When you use fresh Rhubarbs, you need extra Sugar because Rhubarbs are sour. Simple Icing is also recommended, but you can instead dust with Icing Sugar. See the photo below.


22cm Square Cake Tin *Use a similar size Tin


2 cupfuls chopped Rhubarb *about 250g, cut into 6-8mm pieces
125g Butter *softened
3/4 cup Caster Sugar
1/4 teaspoon Salt
2 large Eggs *at room temperature
1 teaspoon Vanilla Extract
1/2 cup Buttermilk *OR 1/2 cup Milk & 1 tablespoon Lemon Juice
1 & 1/2 cup Self-Raising Flour
Icing Sugar for dusting OR Icing *optional

Optional Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Milk

  1. Preheat oven to 170℃. Line a cake tin with baking paper.
  2. Wash Rhubarb stalks, cut into 6-8mm pieces, and set aside.
  3. Mix softened Butter, Caster Sugar and Salt in a mixing bowl until creamy. Add Eggs, one at a time, mixing well. Add Vanilla Extract and mix well.
  4. Add Self-Raising Flour and Buttermilk (OR Milk and Lemon Juice), and mix to combine. Add Rhubarb pieces and evenly combine. Spoon the mixture into the prepared tin, and smooth the surface.
  5. Bake for 30 to 35 minutes OR until cooked through. Cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool.
  6. You can drizzle with Icing that can be made by mixing Icing Sugar and Milk, OR dust the cake with Icing. *Note: The photo below is the same cake, but made with Green Rhubarb and dusted with Icing Sugar. The cake was baked in 18cm x 27cm Cake Tin.