Mary Berry’s Rhubarb Sponge is made with softened butter, caster sugar, free-range eggs, vanilla or almond extract, ground almonds, self-raising flour, baking powder, and slender young rhubarb. This delicious Rhubarb Sponge recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 10-12 people.
Mary Berry Rhubarb Sponge Ingredients
- 200g (7oz) softened butter, plus extra for greasing
- 200g (7oz) caster sugar, plus 3 tbsp (37g) for the topping
- 3 large free-range eggs
- 1 tsp vanilla extract or almond extract
- 200g (7oz) ground almonds
- 200g (7oz) self-raising flour
- 1 tsp baking powder
- 300g (10½oz) slender young rhubarb, trimmed and cut into roughly 2cm (¾in) lengths
How To Make Mary Berry Rhubarb Sponge
- Preheat the oven: to 180°C (160°C Fan)/Gas 4. Grease a 23cm (9in) springform cake tin with butter and line the base with baking paper.
- Mix the batter: Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour, and baking powder in a food mixer or food processor. Beat until smooth and thick.
- Assemble the cake: Spoon the batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons (37g) of sugar.
- Bake: for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the center.
- Cool: in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.
Recipe Tips
- Use room temperature butter: Ensure your butter is softened to room temperature for a smoother batter and better texture in the cake.
- Sift the flour: Sift the self-raising flour and baking powder together to avoid lumps and ensure an even rise.
- Press the rhubarb gently: Lightly press the rhubarb into the batter so it sinks slightly but doesn’t become too heavy or mushy during baking.
- Cover with foil if needed: If the cake starts to brown too quickly, cover it loosely with foil to prevent over-browning while the inside finishes baking.
- Cool before slicing: Allow the cake to cool in the tin for at least 20 minutes before transferring it to a wire rack to avoid it falling apart.
What To Serve With Rhubarb Sponge?
This delicious Rhubarb Sponge pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard. It can also be served alongside fresh berries, a sprinkle of powdered sugar, or a light yogurt for a tasty dessert.
How To Store Leftovers Rhubarb Sponge?
- Refrigerate: Let the leftover Rhubarb Sponge cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled Rhubarb Sponge tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Mary Berry Rhubarb Sponge Nutrition Facts
Serving Size: 1 slice (of 10-12)
- Calories: 365
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 85mg
- Potassium: 175mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Coconut Biscuits
- Mary Berry Lemon And Blueberry Cake
- Mary Berry White Bread Recipe
- Mary Berry Egg Custard Tart
Mary Berry Rhubarb Sponge
Description
Mary Berry’s Rhubarb Sponge is made with softened butter, caster sugar, free-range eggs, vanilla or almond extract, ground almonds, self-raising flour, baking powder, and slender young rhubarb. This delicious Rhubarb Sponge recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 10-12 people.
Ingredients
Instructions
- Preheat the oven: to 180°C (160°C Fan)/Gas 4. Grease a 23cm (9in) springform cake tin with butter and line the base with baking paper.
- Mix the batter: Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour, and baking powder in a food mixer or food processor. Beat until smooth and thick.
- Assemble the cake: Spoon the batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons (37g) of sugar.
- Bake: for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the center.
- Cool: in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.
Notes
- Use room temperature butter: Ensure your butter is softened to room temperature for a smoother batter and better texture in the cake.
- Sift the flour: Sift the self-raising flour and baking powder together to avoid lumps and ensure an even rise.
- Press the rhubarb gently: Lightly press the rhubarb into the batter so it sinks slightly but doesn’t become too heavy or mushy during baking.
- Cover with foil if needed: If the cake starts to brown too quickly, cover it loosely with foil to prevent over-browning while the inside finishes baking.
- Cool before slicing: Allow the cake to cool in the tin for at least 20 minutes before transferring it to a wire rack to avoid it falling apart.
Mary Berry Rhubarb Sponge