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Photo of Warm rhubarb cake by WW

Warm rhubarb cake

PersonalPoints™ per serving
Total Time
1 hr
10 min
50 min
This ruby studded cake with creamy vanilla ice cream is the perfect ending to a mid-winter dinner.


Oil spray

1 x 3 second spray(s)

Reduced fat oil spread

125 g

Skim milk

1 cup(s), (250ml)

Vanilla bean paste

1 tsp

Brown sugar

½ cup(s), (110g)


2 medium

White self-raising flour

1½ cup(s), (225g)

Plain flour

½ cup(s), (75g)


250 g, trimmed, washed, cut into 1cm pieces

Raw sugar

2 tbs


  1. Preheat oven to 180°C. Lightly spray a 22cm-round springform pan with oil and line the base and side with baking paper.
  2. Place the spread, milk and vanilla in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until spread has melted. Remove from heat. Whisk in the brown sugar until dissolved. Whisk in the eggs until combined. Stir in the combined flour until just combined. Fold through half the rhubarb.
  3. Pour the mixture into the prepared pan. Top with the remaining rhubarb and sprinkle over the raw sugar. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in the tin. Transfer to a serving plate.