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

	Per Serving	Total
Calories	1385.2 kcals	1385.2 kcals
Carbohydrates	266.1 grams	266.1 grams
Fat	20.8 grams	20.8 grams
Protein	33.4 grams	33.4 grams

Cook Time

12 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Sugar

200
g

Self-Raising Flour

85
g

Caster Sugar

Dairy

2
piece

Egg

free-range

1
ml

Double Cream

for serving

NutsSeeds

1
piece

Vanilla Pod

seeds only

Vegetables

1
stalk

Rhubarb

chopped

Steps

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.