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: 6 slices
Calories: 367kcal
Ingredients
...for the sponge...
- 250 g Fresh Rhubarb
- 150 g All Purpose Flour
- 150 g Demerara Sugar
- 140 g Plant Based Milk Oat
- 50 g Ground Almonds
- 60 g Vegetable Oil Sunflower
- 2-5 g Vanilla Extract or Sugar
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon 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
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