Deliciously Moist Rhubarb Sponge
Questa ricetta è disponibile anche in italiano
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.
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
…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
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.
Deliciously moist Rhubarb Sponge
...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
- 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).
Watch the video to make Deliciously Moist Rhubarb Sponge!
If you love sweet classic desserts do not miss these vegan treats:
– British classic Sticky Toffee Pudding
– Best Vegan Bread and Butter Pudding
– Vegan Rhubarb & Amaretto Crumble
– Nectarine Cobbler
– Chocolate and Beetroot Cake
– Cinnamon Scrolls
– Raspberry Trifle
– Banoffee Pie
– Carrot Cake
added orange zest to the custard to boost the orange flavor, very nice.
I’m so happy to hear you’ve enjoyed this recipe! Thanks for stepping by Paula, have a lovely weekend.
My son (aged 4) and I made this simple but delicious cake today. It was absolutely lovely! We’ll make it again soon. Thank you for sharing 😄
Oh Hannah, I’m really chuffed to hear that!
Hope you and your lovely little chef had fun making this cake.
Take care and thanks for stepping by 🙂
I think your measurements are off. I adjusted as well as I could and the cake tastes ok. It’s not overly sweet, which I like, but the custard had very little flavour.
Thank you for your comment, I double checked with my notes and the recipe measurements seem ok.
What measure did you use? Grams or cups?
I always recommend to use grams in baking, as cups are not as precise.
Anyways, I was planning to make this cake soon with my homegrown rhubarb, so I’ll also do another taste test.
I’m glad you found it tasted ok 😉
Have a nice weekend.