Rhubarb Sponge

Rhubarb is microwaved with sugar, topped with a blended sponge batter, and baked until golden and served with cream.

Baking Vegetarian Quick Dessert Rhubarb

Estimated Nutrition

Calories

1385.2

kcal / serving

1385.2 kcal total

Carbs

266.1g

per serving

266.1 g total

Fat

20.8g

per serving

20.8 g total

Protein

33.4g

per serving

33.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

200

Self-Rising Flour

Caster Sugar

Dairy

piece

Egg

free-range

Double Cream

for serving

NutsSeeds

piece

Vanilla Pod

seeds only

Vegetables

stalk

Rhubarb

chopped

Method

Serve the sponge with double cream.

Pour the batter over the rhubarb and bake for ten minutes.

Preheat the oven to 220°C.

Transfer the cooked rhubarb into a small frying pan.

Mix the flour, vanilla seeds, 85g sugar, and eggs in a food processor.

Microwave the rhubarb and 1 tbsp sugar on high for two minutes.