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.
..for the sponge…
300gr Fresh Rhubarb
150gr All purpose Flour
125mlPlant Based MilkOat
70gr Demerara Sugar
50gr Ground Almonds
50gr Vegetable OilSunflower
1tbspApple Cider Vinegar
…for the orange custard…
250mlPlant Based MilkSoy
20gr Icing Sugar*
15gr Corn Starch
Preheat the oven at 180° C (350°F).
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.
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).
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