Rhubarb and buttermilk-almond sponge
Serves 6 | prep 20 mins | total time
Rhubarb and buttermilk-almond sponge
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Serves 6 | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
618Kcal
Fat
33gr
Saturates
15gr
Carbs
67gr
Sugars
46gr
Fibre
3gr
Protein
12gr
Salt
0.9gr
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.
