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-Raising Flour

Caster Sugar

Dairy

piece

Egg

free-range

Double Cream

for serving

NutsSeeds

piece

Vanilla Pod

seeds only

Vegetables

stalk

Rhubarb

chopped

Method

Preheat the oven to 220°C.

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

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

Transfer the cooked rhubarb into a small frying pan.

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

Serve the sponge with double cream.