Honey, Rhubarb and Lemon Traybake

A quick vegetarian sponge traybake featuring tart rhubarb and zesty lemon, sweetened with honey and baked until golden.

Baking Vegetarian Quick Dessert Fruit

Estimated Nutrition

Calories

2045.2

kcal / serving

2045.2 kcal total

Carbs

261.2g

per serving

261.2 g total

Fat

100.4g

per serving

100.4 g total

Protein

33.8g

per serving

33.8 g total

Cook Time

minutes

Serves

tray

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

100

Self-Rising Flour

Dairy

100

Butter

piece

Egg

Free-range

piece

Butter

For greasing

Fruits

piece

Lemon

Large, peeled and chopped

Other

tbsp

Honey

Vegetables

150

Rhubarb

Peeled and chopped

Method

Preheat the oven to 200°C.

Blend the butter and sugar in a food processor to form a paste.

Add the eggs and flour to the processor and blend again.

Grease a baking tray with butter and add the prepared rhubarb and lemon.

Drizzle the fruit with honey and top with the sponge mixture.

Bake for ten minutes until the sponge is golden and set firm.