Rhubarb, Almond & Vanilla Sponge …… By Lucy Simmons
June 11, 2015
One word… Delicious, abundant early summer rhubarb in a vanilla & almond sponge, serve with custard, cream or ice cream........
- Prep: 15 mins
- Cook: 50 mins
- Yields: 12 Massive
1. Preheat the oven to 180C/ gas 4. Place the chopped rhubarb with water that just covers it into a large saucepan, with the sugar and orange extract. Bring to the boil and leave to simmer for 5 minutes until the rhubarb softens.
2. Place all the sponge ingredients into a large bowl and mix until it forms a pale, fluffy mixture. Add the rhubarb to a 15cm x 20cm tin with 1 tbsp of the juice and spread over the sponge mixture. Bake for 35 minutes until the sponge is golden brown, serve warm with the reserved warm syrup.