Recipes
Rhubarb and ginger sponge
Spicy, sweet and comforting, this sponge is easy to make and ideal to finish a Sunday lunch
Spicy, sweet and comforting, this sponge is easy to make and ideal to finish a Sunday lunch
(49 votes)
Cook: 1 Hour
Serves: 4
Price: £1.13 per serving
Nutritional Information
Each 213g serving contains
Energy
2386kj
570kcal
2386kj
570kcal
29%
Fat
24.0g
24.0g
High
35%
35%
Saturates
14.0g
14.0g
Med
70%
70%
Sugars
61.0g
61.0g
High
68%
68%
Salt
0.73g
0.73g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1120kj/268kcal
Typical energy values per 100g:
1120kj/268kcal
Ingredients
400g rhubarb, chopped
200g sugar
3 balls stem ginger, finely chopped
100g butter
2 free-range eggs
100g self-raising flour
Cream, to serve
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4.
2
Put 400g chopped rhubarb into an ovenproof dish and sprinkle over 100g sugar and 3 balls of finely chopped stem ginger in syrup.
3
Beat together 100g butter and 100g sugar. Whisk 2 eggs and add to the butter mixture, with 100g self-raising flour, beating until light and fluffy. Pour over the rhubarb and bake for 30-40 minutes.
4
Serve with cream.