Rhubarb, Almond & Vanilla Sponge …… By Lucy Simmons

By lucy  , , ,   , ,

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

Ingredients

3 Sticks of rhubarb, cut into 1cm chunks

2 tbsp Brown sugar

1 tsp Orange extract

150 Grams Self-raising flour

1 tsp Baking powder

175 Grams Butter

175 Grams Caster sugar

2 tbsp Ground almonds

4 Eggs, beaten

2 tsp Vanilla Extract

Serve with custard, cream or ice cream

Directions

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.

Enjoy!

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