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Braw rose and rhubarb loaf cake kirsty lyons
Picture: Kirsty Lyons

Rose and rhubarb loaf cake

Another gorgeous newsletter exclusive.


An exclusive recipe for our newsletter subscribers. 

Owned by Anna Coffey Lynch, Braw in Co Limerick is a wonderful little bakery and chocolate shop. Coffey Lynch is known for her exceptional treats and stunning chocolate work. In the upcoming April issue of Food&Wine Magazine, she shares some of her favourite baking recipes for us to try, but here we have an exclusive sneak peek, just for our newsletter subscribers. 

Rose and rhubarb loaf cake

Makes one loaf

"I love the flavour of rose, it's such a light springtime flavour. Then rhubarb is just so Irish and so plentiful at this time of year, so I thought they were a great combination for a loaf cake." - Anna Coffey Lynch


For the rhubarb:

  • 3-4 large stalks rhubarb
  • 50g caster sugar

For the cake:

  • 270g caster sugar
  • 2 eggs
  • 280g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 140g butter, plus extra for greasing

For the buttercream:

  • 3 eggs
  • 250g caster sugar
  • 500g butter
  • 1 tsp rosewater
  • Pink food colouring
  • Dried rose petals, to decorate


  1. First, preheat your oven to 170C, then grease a loaf tin well with butter and line with baking paper. 
  2. Place the rhubarb and caster sugar onto a baking tray with a splash of water. Mix together then bake for about 10 minutes. Allow to cool, then chop one stalk into pieces and reserve. Blend the remaining rhubarb to a purée, adding a little water if necessary. 
  3. To make the cake, whisk the eggs and caster sugar together, then add the dry ingredients and puréed rhubarb. Melt the butter, then whisk until smooth. Pour the mix into your lined tin and sprinkle over the chopped rhubarb. Bake for 45 minutes, or until a skewer comes out clean, then allow to cool.
  4. To make the buttercream, use a stand mixer to whisk the eggs until pale yellow and light. While the eggs are whisking, place the sugar into a pot over a low to medium heat with a splash of water. Cook to 118C then immediately pour onto the eggs while whisking. Allow to mix for a further few minutes, then gradually add the butter. Continue whisking until smooth and light, then add the rosewater and a drop of pink food colouring. 
  5. To assemble, dollop the buttercream on top of the loaf then scatter over the rose petals. 

For more recipes from Braw, make sure to pick up the April issue of Food&Wine Magazine, free with the Business Post on Sunday, April 3.

Picture: Kirsty Lyons
Picture: Kirsty Lyons