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 particulary 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 🙂
…for the sponge…
300 gr Fresh Rhubarb
150 gr All Purpose Flour
125 ml Plant Based Milk (Oat)
70 gr Demerara Sugar
50 gr Ground Almonds
50 gr Vegetable Oil (Sunflower)
1 tbsp Apple Cider Vinegar
1 tsp Baking Powder
1 pinch Salt
…for the orange custard…
250 ml Plant Based Milk (Soy)
50 ml Orange Juice
20 gr Icing Sugar
15 gr Corn Starch
277 kcal per portion + 37 kcal custard = 314 kcal per serving
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 plantbased 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 adwise 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 favorite tea.
Watch the video