Baking - Rhubarb Sponge Slice

Rhubarb Sponge Slice

This easy all-in-one almond-flavoured sponge with a sweet and tangy rhubarb topping can be served warm with cream or custard or enjoy a slice with a cup of tea or coffee.

Ingredients

300g rhubarb, trimmed and chopped (see Tips) 25g icing sugar, plus extra for dusting 175g unsalted butter, softened, plus extra for greasing 175g caster sugar 3 large eggs 175g self-raising flour 1 tsp baking powder 50g ground almonds 1 tbsp milk

1 Preheat the oven to 180C/160C fan/gas mark 4.

Grease a 23cm square shallow cake tin and line the base and sides with baking paper. Toss the rhubarb and icing sugar together in a bowl and set aside. Makes 12 slices Ready in 1 hour 10 minutes, plus cooling

2 Place the butter, caster sugar and eggs in a large mixing bowl. Sift over the flour and baking powder. Using a handheld electric mixer, beat for 2-3 minutes until smooth and creamy. Fold in the ground almonds and milk. 3 Turn the mixture into the prepared tin and gently level the surface with a palette knife. Scatter the rhubarb evenly over the top. 4 Bake in the preheated oven for 40-45 minutes or until the cake is risen and springy to the touch.

Leave to cool in the tin for 10-15 minutes then transfer to a wire rack. Serve warm or cold dusted with icing sugar.

TIP - Choose thin stems of pink forced rhubarb for this recipe and chop into small even-sized pieces. Add 1-2 tbsp drained and chopped stem ginger to the sponge mixture, if liked.