Rhubarb and ricotta tea cake

This cake comes from Cornersmith chef Greer Rochford. It’s a twist on a simple butter cake, using ricotta instead of only milk and replacing some of the flour with desiccated coconut. She’s used rhubarb in this recipe, but it also works well with other fruit, as long as it’s cut into small pieces. This cake is best served warm with cream and compote.

Serving Size

Serves 6-8


1 cup (150 g) plain (all-purpose) flour
½ teaspoon baking powder
½ cup (45 g) desiccated coconut
½ cup (125 g) unsalted butter
¾ cup (150 g) caster (superfine) sugar
Zest of 1 lemon, plus 2 teaspoons lemon juice
2 eggs
185 g (6½ oz) ricotta
½ cup (125 ml) full-cream (whole) milk
125–150 g (4½–5½ oz) rhubarb, trimmed and sliced into small pieces


Preheat the oven to 170°C (325°F/Gas mark 3). Line a 21 cm (8 ¼ inch) round cake tin with baking paper. Whisk together the flour, baking powder and coconut in a large bowl and set aside.

In a stand mixer, cream the butter, sugar and lemon zest until light and fluffy, then add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and mix in the ricotta, then add the flour mixture in three goes until just combined. With the mixer still running drizzle in the milk and lemon juice. Turn off the mixer and fold in the rhubarb, then pour into the prepared cake tin. Bake for 50 minutes or until lightly golden on top and a skewer inserted into the centre comes out clean.

The cake will keep in an airtight container in the fridge for up to 1 week.

Combinations we like

You can replace the rhubarb with the same quantity of any fresh chopped fruit, and you can use any type of citrus zest and juice. We love the following flavours:

  • Peach and lime
  • Berry and lemon
  • Pear and orange.

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