The Zesty Rhubarb Sponge Recipe That Melts in Your Mouth

Baking a delightful rhubarb sponge can turn an ordinary afternoon into a sweet celebration of seasonal flavors.

Stalks of ruby-red rhubarb promise a tangy twist to this classic dessert.

Soft, pillowy layers of cake will complement the fruit’s vibrant character.

Seasonal ingredients dance together, creating a harmonious blend of textures and tastes.

Fragrant and light, this recipe invites you to savor each delectable bite.

Simple techniques make crafting this dessert a joyful kitchen adventure.

You’ll find comfort in every forkful of this warmly nostalgic treat.

Whip up this sponge and let deliciousness unfold.

Why Mary Berry Rhubarb Sponge Is Light And Fruity

• Savor Seasonal Delight: Celebrate spring's bounty with this vibrant rhubarb sponge that transforms fresh, tangy rhubarb into a tender, sweet cake bursting with flavor.
• Customize with Ease: Personalize the recipe by swapping almonds for other nuts or adding a sprinkle of cinnamon to create your unique twist on this classic dessert.
• Quick and Simple Baking: Minimal ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to seasoned home cooks.
• Family-Friendly Treat: Versatile enough for afternoon tea, potlucks, or a comforting dessert that brings everyone together to enjoy a slice of homemade goodness.

Mary Berry Rhubarb Sponge Ingredient List

• Rhubarb: A tart and vibrant spring vegetable that provides a tangy flavor and beautiful pink color to the sponge cake.
• Butter: Provides richness and helps create a tender, moist cake texture.
• Sugar: Adds sweetness and helps in achieving a light, fluffy cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's soft, airy consistency.
• Flour: Forms the base of the cake and gives it structure and volume.

• Vanilla: Adds a warm, sweet undertone to the cake.
• Lemon Zest: Brings a bright, citrusy note that complements the rhubarb's tartness.

• Almonds, Milk, Icing Sugar: Provide a crunchy topping, moisture, and a sweet finishing touch to the sponge cake.

Simple Steps For Mary Berry Rhubarb Sponge

Step 1: Prepare Rhubarb

Wash the rhubarb stalks and chop them into small chunks. Place the pieces in a saucepan with a splash of water and cook over medium heat for about 5 minutes until softened. Drain the rhubarb and set aside to cool.

Step 2: Cream Butter and Sugar

In a large mixing bowl, blend butter and sugar together until the mixture becomes light, fluffy, and pale in color. Use an electric mixer for best results, beating until the ingredients are well combined and creamy.

Step 3: Add Eggs and Flavors

Crack eggs into the butter-sugar mixture one at a time, beating thoroughly after each addition. Mix in vanilla extract and freshly grated lemon zest, stirring until everything is evenly incorporated.

Step 4: Combine Dry Ingredients

Gently fold flour into the wet mixture, being careful not to overmix. Slowly add milk to create a smooth, consistent batter that’s light and airy.

Step 5: Incorporate Rhubarb

Fold the cooled rhubarb chunks into the cake batter, distributing them evenly throughout the mixture.

Step 6: Prepare for Baking

Preheat the oven to 180°C (160°C fan). Grease and line a 23cm cake tin with parchment paper. Pour the batter into the prepared tin and sprinkle sliced almonds on top.

Step 7: Bake the Cake

Place the cake in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a skewer into the center – it should come out clean. The cake should be golden brown and have a springy texture.

Step 8: Cool and Serve

Remove the cake from the oven and let it cool completely in the tin. Once cooled, dust the top with powdered sugar. Slice and serve as a delightful dessert.

Tips That Help With Mary Berry Rhubarb Sponge

• Drain Rhubarb Thoroughly: Pat stewed rhubarb completely dry to prevent excess moisture from making the sponge soggy.
• Gentle Folding Technique: Use a light, circular motion when adding flour and rhubarb to maintain the cake's airy texture.
• Almond Variation: Toast almonds briefly before sprinkling to enhance their nutty flavor and add extra crunch.
• Temperature Check: Insert a skewer into the center of the cake to ensure it comes out clean, indicating perfect doneness.
• Serve with Flair: Pair the cooled cake with whipped cream or vanilla custard for a delightful dessert experience.

Creative Ideas For Mary Berry Rhubarb Sponge

• Gluten-Free Rhubarb Cake: Replace wheat flour with almond or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Rhubarb Sponge: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk for a dairy-free version.
• Low-Sugar Rhubarb Dessert: Use stevia or monk fruit sweetener instead of sugar, reducing overall calorie content while maintaining sweetness.
• Seasonal Berry Adaptation: Swap rhubarb with fresh strawberries or mixed berries for a fruity summer alternative to the original recipe.

What To Serve With Mary Berry Rhubarb Sponge

• Pair with Vanilla Custard: Drizzle warm, creamy vanilla custard over each slice to complement the tangy rhubarb and enhance the cake's soft texture.
• Serve with Earl Grey Tea: Brew a fragrant Earl Grey tea that cuts through the sweetness and highlights the subtle lemon zest in the sponge.
• Match with Whipped Mascarpone: Top each slice with light, slightly sweetened mascarpone cream to balance the rhubarb's tartness and add luxurious richness.
• Select Moscato Wine: Pour a chilled, sweet Moscato that echoes the dessert's fruity notes and provides a delightful refreshing contrast.

How To Store Mary Berry Rhubarb Sponge Properly

• Store covered in an airtight container for up to 3-4 days in the refrigerator. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice the sponge cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, warm in the microwave on low power for 20-30 seconds until slightly heated through.
• Sprinkle with fresh icing sugar before serving to revive the cake's appearance and add a touch of sweetness.

Mary Berry Rhubarb Sponge Questions Answered

• Why use rhubarb in this sponge cake?

Rhubarb adds a tangy, slightly tart flavor that balances the sweetness of the cake, creating a delightful contrast in taste and texture.

• Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just thaw and drain it well before adding to the cake batter to prevent excess moisture.

• What does the lemon zest do in this recipe?

Lemon zest adds a bright, citrusy note that enhances the rhubarb’s flavor and gives the cake a fresh, aromatic quality.

• How do I know when the cake is fully baked?

Insert a skewer into the center of the cake. If it comes out clean with no wet batter, the cake is done baking.

Rhubarb Sponge Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 34 reviews

• Total Time: 65-75 mins
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet rhubarb sponge beckons with its delightful blend of tart fruit and pillowy cake. Homemade comfort emerges from each carefully crafted slice, promising pure satisfaction for dessert enthusiasts seeking a classic treat.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 350 grams (12 ounces) rhubarb, trimmed and cut into small pieces
• 250 grams (9 ounces) self-raising flour
• 250 grams (9 ounces) unsalted butter, softened
• 250 grams (9 ounces) golden caster sugar
• 4 large eggs

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Zest of 1 lemon

Garnish and Topping:

• 50 grams (2 ounces) flaked almonds
• Icing sugar, for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 23cm cake tin by greasing and lining with parchment paper for even baking.
2. Place rhubarb in a saucepan with minimal water, simmer for 5 minutes until softened, then carefully drain excess liquid.
3. Using an electric mixer, combine butter and sugar, beating until light and airy with a creamy consistency.
4. Gradually incorporate eggs into the butter mixture, mixing thoroughly after each addition to prevent curdling.
5. Infuse the batter with aromatic vanilla extract and vibrant lemon zest, stirring gently to distribute flavors evenly.
6. Softly fold flour into the mixture, maintaining a delicate texture, then incorporate milk to achieve a smooth cake batter.
7. Gently fold drained rhubarb pieces throughout the batter, ensuring even distribution.
8. Transfer the batter into the prepared cake tin, spreading evenly and sprinkling sliced almonds across the top for added crunch.
9. Bake in a preheated oven at 180°C (160°C fan) for 50-60 minutes, monitoring until the surface turns golden brown and a skewer inserted comes out clean.
10. Allow cake to cool completely, then dust with a delicate layer of powdered sugar for an elegant finish.

Notes

• Drain rhubarb thoroughly to prevent excess moisture from making the sponge soggy and maintain the perfect cake texture.
• Choose fresh, vibrant rhubarb stalks for the most intense tangy flavor and bright color in your dessert.
• Toast almonds lightly before sprinkling to enhance their nutty aroma and add a delightful crunch to the sponge’s topping.
• Consider substituting gluten-free flour for a celiac-friendly version without compromising the cake’s delicate, soft structure.

• Prep Time: 15 mins
• Cook Time: 50-60 mins
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 447 kcal
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 46 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 110 mg