Rhubarb & ginger sponge

Rhubarb & ginger sponge

Spicy, sweet and comforting, this sponge is easy to make and ideal to finish a Sunday lunch.

By , 21 September 2015
Rhubarb & ginger sponge
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.13 per serving
Nutritional Info
Each 213g serving contains
  • Fat 24
    35%
  • Sat Fat 14
    70%
  • Sugar 61
    68%
  • Salt 0.73
    12%
  • Cals 570
    28%
of your reference intake.
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
  • Pre-heat the oven to 180C/160C Fan/Gas 4.

  • Put 400g chopped rhubarb into an ovenproof dish and sprinkle over 100g sugar and 3 balls of finely chopped stem ginger in syrup.

  • 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.

  • Serve with cream.