Luscious Rhubarb Sponge Dessert
Indulge in the sweet-tart perfection of Luscious Rhubarb Sponge Dessert, a comforting dish that combines tender, caramelized rhubarb with a light and buttery vanilla sponge topping. This delightful dessert starts with a layer of fresh rhubarb sweetened with sugar, baked beneath a golden sponge cake made from simple pantry ingredients like all-purpose flour, eggs, and a hint of vanilla. The result is a warm, fruity treat with the perfect balance of tangy and sweet. Ready in just over an hour and serving six, it's ideal for weeknight dinners or special occasions. Serve it warm, paired with whipped cream, custard, or a scoop of vanilla ice cream for an irresistibly luscious finish that will have everyone coming back for seconds. Perfect for rhubarb enthusiasts, this easy dessert is a must-try seasonal showstopper!
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Ingredients
- 500 grams fresh rhubarb
- 100 grams granulated sugar (for rhubarb)
- 150 grams unsalted butter
- 125 grams granulated sugar (for sponge)
- 2 units large eggs
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 1.5 teaspoons baking powder
- 50 milliliters whole milk
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish (approximately 20x30 cm) with butter or non-stick spray.
Step 2
Wash the rhubarb thoroughly and trim off the ends. Cut the stalks into 2 cm pieces and place them evenly in the bottom of the prepared baking dish.
Step 3
Sprinkle 100 grams of granulated sugar over the rhubarb to sweeten it and set aside.
Step 4
In a large bowl, cream together the unsalted butter and 125 grams of granulated sugar using a hand mixer or whisk until the mixture is light and fluffy.
Step 5
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 6
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined into a smooth batter.
Step 7
Pour the batter evenly over the sugared rhubarb in the baking dish, spreading it out gently with a spatula to cover the rhubarb completely.
Step 8
Bake in the preheated oven for 40-45 minutes, or until the sponge is golden brown and a skewer inserted into the center comes out clean.
Step 9
Remove the dish from the oven and allow it to cool slightly before serving. Serve warm with whipped cream, custard, or vanilla ice cream for a truly luscious dessert experience.
Nutrition Facts
| Serving size | (1187.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2805.0 |
| Total Fat 142.7g | 0% |
| Saturated Fat 79.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 710.3mg | 0% |
| Sodium 877.3mg | 0% |
| Total Carbohydrate 370.3g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 233.8g | |
| Protein 34.8g | 0% |
| Vitamin D 102.7IU | 0% |
| Calcium 604.8mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1861.8mg | 0% |
Source of Calories