Delicious Rhubarb Sponge Cake Recipe
This delightful rhubarb sponge cake is the perfect summertime dessert. It's quite simple to whip up and makes a lovely colourful treat.
easy
01:40
6
METHOD
Step 1.
Slice the rhubarb and toss it in 50g sugar. Leave it to meld for 30 minutes.Step 2.
Preheat the oven to 180C, line a deep baking tin with baking paper.Step 3.
Cream together 200g sugar, butter and orange zest until pale and fluffy.Step 4.
Beat in eggs one at a time into the creamed mixture.Step 5.
Fold in self-raising flour, baking powder and milk until blended.Step 6.
Drain the juice from the rhubarb into a saucepan and set the rhubarb aside.Step 7.
Spread half of the cake mixture into the cake tin, scatter over half of the rhubarb.Step 8.
Cover the rhubarb with the rest of the cake mixture, smooth it and scatter with the remaining rhubarb.Step 9.
Bake for about 50 minutes until golden brown.Step 10.
While the cake is baking, heat the reserved rhubarb juice with the remaining 50g sugar until it reduces to a syrup.Step 11.
Take the cake out of the oven, pour the syrup over top of it and leave it to cool completely.Step 12.
Once cooled, remove the cake from the tin and slice and serve.
INGREDIENTS
400 gRhubarb
300 gCaster sugar
175 gButter
1 Orange, zest
3 Eggs
225 gSelf-raising flour
0.5 tspBaking powder
0.125 lMilk
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