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
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
Instructions
- Prepare a 23cm cake tin by greasing and lining with parchment paper for even baking.
- Place rhubarb in a saucepan with minimal water, simmer for 5 minutes until softened, then carefully drain excess liquid.
- Using an electric mixer, combine butter and sugar, beating until light and airy with a creamy consistency.
- Gradually incorporate eggs into the butter mixture, mixing thoroughly after each addition to prevent curdling.
- Infuse the batter with aromatic vanilla extract and vibrant lemon zest, stirring gently to distribute flavors evenly.
- Softly fold flour into the mixture, maintaining a delicate texture, then incorporate milk to achieve a smooth cake batter.
- Gently fold drained rhubarb pieces throughout the batter, ensuring even distribution.
- Transfer the batter into the prepared cake tin, spreading evenly and sprinkling sliced almonds across the top for added crunch.
- 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.
- 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