This recipe idea came from my Spiced Apple Pudding. I find that fruit and sponge are a perfect way to have the best of both worlds It pleases people that want pudding while pleasing the cake lovers too! This recipe is a fantastic way to use any fruit that is in season.
In this recipe I am using freshly harvested rhubarb from the garden. I have stewed the rhubarb as per my basic Stewed Rhubarb recipe.
This is what I did...
500g Stewed rhubarb
100g golden caster sugar
100g self raising flour
1/2tsp vanilla paste
Pre heat the oven to 180C
1 - Beat together the butter and caster sugar until light and creamy
2 - Gradually add the eggs along with a little flour to prevent curdling
3 - Mix in the remaining flour and vanilla paste until you have a smooth mixture
4 - Place the stewed rhubarb into a medium pie dish
5 - Spoon the cake mixture over the stewed rhubarb and place in the centre of the pre heated oven and bake for 30 - 35 minutes or until the sponge is thoroughly baked
Serve immediately with custard, cream, ice cream or even on its own.