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Rhubarb and buttermilk-almond sponge
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Rhubarb and buttermilk-almond sponge
Those Barbie-pink stems of forced rhubarb are a welcome splash of colour in the winter months. Make the most of them in this satisfying pud, with a whisper of ginger and an almondy sponge topping
Serves: 6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
618Kcal
Fat
33gr
Saturates
15gr
Carbs
67gr
Sugars
46gr
Fibre
3gr
Protein
12gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 400g packs rhubarb, trimmed and cut into 2.5cm pieces
- 75g caster sugar
- 2 tsp cornflour
- 2 balls stem ginger, finely chopped
- 2 tbsp stem ginger syrup from the jar
For the topping
- 2 medium eggs
- 150g soft butter
- 150g caster sugar
- 150g self-raising flour
- ½ tsp baking powder
- 100g ground almonds
- 1 tsp vanilla extract
- 200ml buttermilk (or natural yogurt)
Step by step
Get ahead
Leftovers keep in the fridge for up to 3 days.
- Heat oven to 180°C, fan 160°, gas 4. Tip the rhubarb into a baking dish, about 18 x 25cm. Scatter over the sugar and cornflour and toss together until well coated. Stir in the chopped stem ginger along with the syrup, plus 4 tablespoons of water, and cover with foil. Bake in the oven for 10 minutes, or until the sugar has dissolved.
- Meanwhile for the topping, beat all the ingredients together with an electric mixer until pale and creamy.
- Remove the rhubarb from the oven and discard the foil. Give it a stir, then spread the topping over. Return to the oven and bake for 50-60 minutes or until the sponge is cooked through. Serve with a scoop of vanilla ice cream.