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Rhubarb Sponge Cake


Sponge cake with stewed, sweetened, rhubarb pieces mixed-in.

There are known variants; 'Rhubarb Crumble Cake' is rhubarb sponge cake with a crumble topping, 'Rhubarb and Custard' cake has a proportion of thick custard in with the sponge.

An earlier version is a Rhubarb 'Pudding Pie', often described as a 'Rhubarb Cake'.

Rhubarb and Custard Cake

Original Receipt from The National Trust

Hardwick Hall's rhubarb cake
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

200g butter
200g caster sugar
200g self-raising flour
150g stewed rhubarb
3 eggs

Firstly, get yourself prepared and preheat your oven to 150C/300F/Gas 2.
Then grease your cake tin.
To make the sponge mixture cream together the sugar and butter until light and creamy, be careful not to over beat the mixture.
Lightly beat the eggs together in a separate bowl and add a little at a time until fully combined.
Fold in the stewed rhubarb.
Sieve in the flour and gently fold it in using a metal spoon.
Bake for 25 - 30 minutes or until golden-brown on top, the sponge comes away at the edges and is springy to the touch.

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