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Rhubarb and Raspberry Sponge Cake

Too few ratings

Simon

Community Member

“This is always a winner with visitors or a family meal.”

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-9+
115 g butter (room temperature)
eggs
250 g flour
2 tsp baking soda
250 ml milk
2 tbsp lemon juice
1 tsp vanilla extract
1½ cups of rhubarb
1½ cups of frozen raspberries
300 g brown sugar
250 ml cream
  • Step 1/9

    cream butter and brown sugar
    • 115 g butter (room temperature)
    • 300 g brown sugar

    cream butter and brown sugar

  • Step 2/9

    Add eggs and mix thoroughly
    • eggs

    Add eggs and mix thoroughly

  • Step 3/9

    alternate between adding a bit of flour (mix) then a bit of milk (mix). Add until all used up.
    • 250 g flour
    • 250 ml milk

    alternate between adding a bit of flour (mix) then a bit of milk (mix). Add until all used up.

  • Step 4/9

    • 2 tsp baking soda
    • 2 tbsp lemon juice
    • 1 tsp vanilla extract

    Add lemon juice and mix. Add Vanilla and mix. Add baking soda and mix

  • Step 5/9

    Chop rhubarb and add to mix.
    • 1½ cups of rhubarb

    Chop rhubarb and add to mix.

  • Step 6/9

    Add frozen raspberries to mix (break them up if stuck together).
    • 1½ cups of frozen raspberries

    Add frozen raspberries to mix (break them up if stuck together).

  • Step 7/9

    Line a baking dish with grease proof paper and pour in mixture.

    Line a baking dish with grease proof paper and pour in mixture.

  • Step 8/9

    Bake for 40 - 45 mins in 180C oven. Centre should be soft (but not sloppy), with a little bit of mixture sticking to knife placed in middle.

    Bake for 40 - 45 mins in 180C oven. Centre should be soft (but not sloppy), with a little bit of mixture sticking to knife placed in middle.

  • Step 9/9

    Serve with fresh cream.
    • 250 ml cream

    Serve with fresh cream.

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