Rhubarb sponge Recipe
- 1 rhubarb stalk, chopped
- 1 tbsp sugar
- 200g/7oz self-raising flour
- 1 vanilla pod, seeds only
- 85g/3oz caster sugar
- 2 free-range eggs
- double cream, for serving
- Preheat the oven to 220C/425F/Gas 7.
- Place the rhubarb and the 1 tbsp sugar in a bowl in the microwave and cook on high for two minutes.
- Mix together the flour, vanilla seeds, 85g/3oz sugar and eggs in a food processor.
- Place the rhubarb in a small frying pan.
- Pour over the batter and bake in the oven for ten minutes.
- Serve with double cream.
