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Warm Curd Cake with Honey Rhubarb

Enjoy this sweet treat from Episode 2 of River Cottage Australia. You can substitute ricotta for curd if you can’t make or find fresh curd. Curd is one of the simplest cheeses to make at home however, requiring only full fat milk, vinegar and salt. 

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  • For the Curd Cake

  • 1kg fresh curd*

  • 1 cup caster sugar

  • ½ cup thickened cream

  • 4 eggs

  • zest of 1 lemon

  • For the Rhubarb

  • ½ bunch rhubarb cut into lengths

  • Juice and zest of 1 orange

  • 2 tbsp of runny honey


  • 1.

    Preheat oven to 180 C. Line a 25cm cake tin and have it ready to go.

  • 2.

    Place the curd, sugar, cream, eggs and lemon zest in the bowl of a food processer and process until smooth and silky.

  • 3.

    Pour into prepared tin and smooth the surface with the back of a spoon.

  • 4.

    Bake in a preheated oven for 1hour or until golden and set.

  • 5.

    While the curd cake is cooking, put rhubarb in an oven proof dish large enough to hold it in a single layer and scatter with the zest and juice. Trickle over honey and mix.

  • 6.

    Bake the rhubarb at 150 C until soft and aromatic (about 30 minutes).

  • 7.

    Serve the curd cake with a puddle of the rhubarb alongside.

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Posted by Kat1961Report
Just made the fresh curd waiting for it to cool before I make this cake. Can't find any rhubarb so am going to try it with some blackberry coulie. Keep those recipes coming.
Posted by Gabriele11Report
Have never been able to get really good rhubarb at the shops, so have just planted my own. Got to wait a while before I can harvest to try this recipe. Yumm, can't wait.
Posted by Helen177Report
My husband actually made the warm curd cake from start to finish and it was absolutely delicious!
Posted by Heather32Report
The colours of the fresh food is amazing and i bet it tastes just as good too. Not too keen on wild game, but perhaps with the different flavours Paul may be able to tempt me to at least give them a try!!