Delicious Rhubarb Sponge Cake Recipe

April 23, 2023 Post a Comment

Who doesn’t love a good cake? There’s nothing that compares to the comfort of a deliciously sweet and moist cake. Today we’ll be making a rhubarb sponge cake – a delightful blend of tart rhubarb and light sponge. This delectable cake is perfect for any occasion, whether it’s a special occasion or just a tea party with friends. So let’s get baking!

Ingredients

For this delicious rhubarb sponge cake, you will need the following ingredients:

- 4 cups of fresh rhubarb, diced
- 1 1/2 cups of sugar
- 1/2 cup of butter, melted
- 2 teaspoons of baking powder
- 2 cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 2 eggs
- 1/2 cup of milk
- 2 teaspoons of vanilla extract

Instructions

Before you start baking, preheat your oven to 350 degrees Fahrenheit.

Step 1 – Grease and flour a 9-inch round cake pan.

Step 2 – In a large bowl, combine the diced rhubarb, sugar, melted butter, baking powder, cinnamon, nutmeg, eggs, milk and vanilla extract. Mix all the ingredients together until everything is well combined.

Step 3 – Slowly add the all-purpose flour to the wet ingredients and mix until everything is combined and there are no lumps.

Step 4 – Pour the batter into the greased and floured cake pan and spread out evenly.

Step 5 – Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6 – Let the cake cool completely before serving.

Nutrition

One slice of this rhubarb sponge cake contains about 210 calories, 8 grams of fat, 33 grams of carbohydrates, and 4 grams of protein. It also contains trace amounts of vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron.

Serving Suggestions

This rhubarb sponge cake is the perfect dessert for any occasion. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent treat. Or for a lighter option, top it with a sprinkle of powdered sugar or a drizzle of honey.

Storage

This rhubarb sponge cake will last up to 4-5 days when stored in an airtight container in the refrigerator. If you want to freeze it, wrap it tightly in plastic wrap and place it in an airtight container. The cake can last up to 3 months in the freezer.

Variations

This recipe is very versatile and can be easily adapted to suit your tastes. For example, you can add a tablespoon of fresh lemon juice to the batter for a zesty twist. Or you could add a handful of chopped walnuts or pecans for a crunchy addition. You could also add a tablespoon of cocoa powder for a chocolatey twist. The possibilities are endless!

Tips

To ensure your rhubarb sponge cake turns out perfectly, it’s important to follow the instructions closely. Make sure to use fresh rhubarb for the best results. Also, be sure to let the cake cool completely before serving. And lastly, if you want a sweeter cake, you can add an extra ½ cup of sugar to the batter.

Conclusion

This rhubarb sponge cake recipe is a simple and delicious way to enjoy a classic cake. With its sweet and tart flavor and light and fluffy texture, it’s sure to be a hit at any gathering. And with its endless variations, it can easily be adapted to suit your tastes. So don’t wait – give this recipe a try today!