Deliciously Moist Rhubarb Sponge

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Gorgeous Rhubarb sponge cake paired with a quick and fragrant orange flavoured custard: a dessert that is perfect both in the morning or for an afternoon tea.

Hello there!
Are you a rhubarb lover?
My husband and I are literally in love with this baby, especially in desserts! From crumble to pies to sponge, the sourness of the rhubarb perfectly matches the sweet of desserts, making it a perfect combo for those who doesn’t love particularly sweet puddings!
A few days ago I baked this gorgeous Rhubarb sponge cake which I paired with a quick and fragrant orange flavoured custard.
This dessert is perfect in the morning if you fancy a sweet breakkie, for an afternoon tea or to end a meal with your loved ones.

Find full recipe and video below. Hope you enjoy 🙂

Deliciously Moist Rhubarb Sponge Recipe

Ingredients:

…for the sponge…
250 g Fresh Rhubarb
150 g All Purpose Flour
150 g Demerara Sugar
140 ml Plant Based Milk (Oat)
50 g Ground Almonds
60 g Vegetable Oil (Sunflower)
2-5 g Vanilla Extract or Sugar
1 tbsp Apple Cider Vinegar
1 tsp Baking Powder
1 pinch Salt
…for the orange custard…
250 g Plant Based Milk (Soy)
50 g Orange Juice
25-40 g Icing Sugar (according to your taste)
20 g Corn Starch

Method:
Preheat the oven at 180° C (350°F).
In a bowl combine flour, ground almonds, sugar, baking powder and salt (all dry ingredients basically).

Incorporate vegetable oil, apple cider vinegar and plant based milk, mix all the ingredients together then add the fresh rhubarb chopped in chunks of roughly 1 inch each.

Combine well then pour into a 18-20 cm (7-8 inches) diameter baking tray coated in baking paper and bake for 30 minutes.

In the meantime let’s prepare the simple custard.

In a pan add corn starch and sugar. Gently combine the orange juice, then top with the plant based milk.
Cook on low heat constantly stirring with a spatula until it thickens (3-4 minutes).

Custard is ready to be served.

Once the cake is ready (I advise to check if it’s cooked inside with a skewer that should come out dry) allow it to cool down at room temperature for at least 30 minutes before serving it.

Serve with warm orange custard and maybe a cosy cup of your favourite tea.

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4.60 from 10 votes

Deliciously moist Rhubarb Sponge

Gorgeous Rhubarb sponge cake paired with a quick and fragrant orange flavoured custard. This dessert is perfect in the morning if you fancy a sweet breakfast, for an afternoon tea or to end a meal with your loved ones.

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

...for the sponge...

• ▢ 250 g (2 cups) Fresh Rhubarb
• ▢ 150 g (1.2 cups) All Purpose Flour
• ▢ 150 g (0.75 cups) Demerara Sugar
• ▢ 140 g (0.57 cups) Plant Based Milk Oat
• ▢ 50 g (0.45 cups) Ground Almonds
• ▢ 60 g (0.3 cups) Vegetable Oil Sunflower
• ▢ 2-5 g (0.5 tsp) Vanilla Extract or Sugar
• ▢ 1 tbsp Apple Cider Vinegar
• ▢ 1 tsp Baking Powder
• ▢ 1 pinch Salt

...for the orange custard...

• ▢ 250 g (1.02 cups) Plant Based Milk Soy
• ▢ 50 g (0.2 cups) Orange Juice
• ▢ 25-40 g (3-4 tbsp) Icing Sugar according to your taste
• ▢ 20 g (2.5 tbsp) Corn Starch

6 slices

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Instructions

• ▢
  Preheat the oven at 180° C (350°F).
• ▢
  In a bowl combine flour, ground almonds, sugar, baking powder, vanilla* (if using sugar) and salt. Incorporate vegetable oil, apple cider vinegar, vanilla* (if using extract) and plant based milk, mix all the ingredients together then add the fresh rhubarb chopped in chunks of roughly 1 inch each.
• ▢
  Combine well then pour into a 18-20 cm (7-8 inches) diameter baking tray coated in baking paper and bake for 30 minutes.
• ▢
  For the custard: In a pan add corn starch and sugar. Gently combine the orange juice, then top with the plantbased milk.
• ▢
  Cook on low heat constantly stirring with a spatula until it thickens (3-4 minutes).
• ▢
  Allow the cake to cool down at room temperature for at least 30 minutes before serving it (cake is ready when, piercing it with a wooden skewer it comes out dry).

Video

Notes

Calorie count includes the custard.

Nutrition

Calories: 367kcal | Carbohydrates: 54g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Potassium: 284mg | Fiber: 3g | Sugar: 29g | Vitamin A: 313IU | Vitamin B12: 1µg | Vitamin C: 13mg | Calcium: 194mg | Iron: 2mg

Did you like this recipe?Follow @avegtastefromatoz and tag #avegtastefromatoz when you try it!

Watch the video to make Deliciously Moist Rhubarb Sponge!

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– Raspberry Trifle
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