Mary Berry Rhubarb Sponge

Dive into the delightful world of Mary Berry-inspired baking with the Rhubarb Sponge, a perfect blend of tart rhubarb and sweet sponge cake. This dessert is not only a treat to your taste buds but also a beautiful homage to the versatility of rhubarb, making it a must-try for any baking enthusiast.

Ingredients for the Mary Berry Rhubarb Sponge

• Rhubarb: 350g, trimmed and cut into small pieces
• Self-raising flour: 250g
• Unsalted butter: 250g, softened
• Golden caster sugar: 250g
• Large eggs: 4
• Vanilla extract: 1 tsp
• Milk: 2 tbsp
• Lemon zest: From 1 lemon
• Flaked almonds: 50g
• Icing sugar, for dusting

Preparation Instructions for the Mary Berry Rhubarb Sponge

1. Begin by preheating your oven and preparing a cake tin with grease and parchment paper.
2. Cook the rhubarb with a bit of water until softened, then set aside to drain.
3. Cream the butter and sugar until fluffy, then incorporate the eggs one at a time.
4. Add vanilla extract and lemon zest, combining thoroughly.
5. Gently fold in the flour, then the milk to achieve a smooth batter.
6. Mix in the rhubarb, pour the batter into the tin, and sprinkle with almonds.
7. Bake until a skewer comes out clean, then cool on a wire rack before dusting with icing sugar.

Storage and Reheating

For storing, keep the cake in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze for up to 3 months. To reheat, either microwave slices briefly or warm the entire cake in the oven covered with foil.

Nutritional Information

While specific nutritional details vary, this cake offers a balance of flavors and textures, with the rhubarb providing a source of dietary fiber and vitamin C.

Frequently Asked Questions

• Can I use frozen rhubarb? Yes, but ensure it's thawed and drained first.
• What if my cake is soggy? Ensure to drain the rhubarb properly and not overmix the batter.
• Can this recipe be made gluten-free? Substitute self-raising flour with a gluten-free blend for a similar result.

Embrace the baking spirit of Mary Berry with this Rhubarb Sponge, a cake that promises to deliver on flavor, texture, and the joy of baking. Whether for a special occasion or a casual tea time, this cake is sure to impress.

For more detailed instructions and additional tips, please visit the recipes provided by Cake Baker​​, Simple Home Cooked Recipes​​, and British Recipes Book​​.