Rhubarb Sponge Slice
This easy all-in-one almond-flavoured sponge with a sweet and tangy rhubarb topping can be served warm with cream or custard or enjoy a slice with a cup of tea or coffee.
Makes 12 slices
Ready in 1 hour 10 mins, plus cooling
300g rhubarb, trimmed and chopped (see Quick Tip)
25g icing sugar, plus extra for dusting
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
50g ground almonds
1 tbsp milk
1 Preheat the oven to 180C/160C fan/gas mark 4. Grease a 23cm square shallow cake tin and line the base and sides with baking paper. Toss the rhubarb and icing sugar together in a bowl and set aside.
2 Place the butter, caster sugar and eggs in a large mixing bowl. Sift over the flour and baking powder. Using a hand-held electric mixer, beat for 2-3 minutes until smooth and creamy. Fold in the ground almonds and milk.
3 Turn the mixture into the prepared tin and gently level the surface with a palette knife. Scatter the rhubarb evenly over the top.
4 Bake in the preheated oven for 40-45 minutes or until the cake is risen and springy to the touch. Leave to cool in the tin for 10-15 minutes then transfer to a wire rack. Serve warm or cold dusted with icing sugar.
Choose thin stems of pink forced rhubarb for this recipe and chop into small even-sized pieces. Add 1-2 tbsp drained and chopped stem ginger to the sponge mixture, if liked.