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Rhubarb sponge

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Tony Tobin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the rhubarb and the 1 tbsp sugar in a bowl in the microwave and cook on high for two minutes.

  3. Mix together the flour, vanilla seeds, 85g/3oz sugar and eggs in a food processor.

  4. Place the rhubarb in a small frying pan.

  5. Pour over the batter and bake in the oven for ten minutes.

  6. Serve with double cream.

Ingredients

  • 1 rhubarb stalk, chopped
  • 1 tbsp sugar
  • 200g/7oz self-raising flour
  • 1 vanilla pod, seeds only
  • 85g/3oz caster sugar
  • 2 free-range eggs
  • double cream, for serving

Shopping List

Rhubarb sponge

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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