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.
Servings Prep Time
6slices 15minutes
Cook Time
Servings Prep Time
6slices 15minutes
Cook Time
..for the sponge…
  • 300 gr Fresh Rhubarb
  • 150 gr All purpose Flour
  • 125ml Plant Based MilkOat
  • 70 gr Demerara Sugar
  • 50 gr Ground Almonds
  • 50 gr Vegetable OilSunflower
  • 1tbsp Apple Cider Vinegar
  • 1tsp Baking Powder
  • 1pinch Salt
…for the orange custard…
  • 250ml Plant Based MilkSoy
  • 50ml Orange Juice
  • 20 gr Icing Sugar*
  • 15 gr Corn Starch
  1. Preheat the oven at 180° C (350°F).
  2. In a bowl combine flour, ground almonds, sugar, baking powder and salt. 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.
  3. Combine well then pour into a 18-20 cm (7-8 inches) diameter baking tray coated in baking paper and bake for 30 minutes.
  4. For the custard: In a pan add corn starch and sugar. Gently combine the orange juice, then top with the plantbased milk.
  5. Cook on low heat constantly stirring with a spatula until it thickens (3-4 minutes).
  6. 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).

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