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Rhubarb sponge

I had more rhubarb again this morning so what to do with it? I'm fed up making rhubarb + stem ginger jam and fancied baking. I found this recipe whilst searching the internet, like you do! This is mine finished, although I used the wrong size tin it turned out lovely and moist and didn't stick. I cooked it for 30 mins in a fan oven. The sugar over the rhubarb makes it cook and is nice and sweet!

IngredientsPrep: 15 min
Cook: 45 min

Serves 4
100g soft butter
100g caster sugar
2 large eggs
100g self-raising flour, sifted
500g ripe rhubarb stalks
100g extra caster sugar

METHOD: Heat oven to 180C/Gas 4. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well.

Gently fold in the sifted flour until you have a batter of dropping consistency.

Cut the rhubarb stalks into 2cm lengths, discarding any leaves. Arrange loosely in a buttered one-litre pie or baking dish and scatter with the 100g extra caster sugar. Spoon the batter mixture on top of the fruit in clumps then smooth out the clumps to cover the rhubarb. Bake for 45 mins, or until the topping is golden and cakey. Serve with rich cream.

Comments

Jo said…
It sounds delicious, I hope you enjoyed it.
eight by six said…
It's just come out of the ovem, I only cooked it for 30 mins. Will publish a photo before it gets eaten!
Oooh Amanda, that sounds lovely, can't wait to make that. Thanks for posting the recipe. Lesley x
eight by six said…
Hi Lesley - we ate it last night with custard and it was lovely. Just finished it off with a cuppa after our five mile walk!

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