Wartime Rhubarb Sponge

This delicious rhubarb sponge is moist and crumbly at the same time. It’s half way between a rhubarb crumble and a sponge and is the kind of delicious pudding your Grandma would have served you after a Sunday lunch. My kids loved it so much I barely got a shot of it coming out of the oven. lol 🙂 Check out the video below for this simple recipe.

I love the simplicity of wartime recipes as they are so flexible and easy to make. This rhubarb sponge is delicious but so simple and you could easily swap the rhubarb for apples, pears, berries or other fruits. The kids love this with a drizzle of cream or ice cream.

This recipe works perfectly well with just Rhubarb but I personally like it with a bit of apple and have included that in the recipe below and in the video. If you want to make it just rhubarb you can add in extra rhubarb at the same weight of the apple in the recipe. You can also skip the milk if you want it to have more of a crumble.

Rhubarb Sponge Recipe

Ingredients

300g of rhubarb

150g of apple

170g of plain flour

80g of softened butter

1 medium egg

2tbsp of milk

110g of caster sugar and extra for sprinkling

Recipe Instructions

Preheat the oven to 160oc.

Chop all the rhubarb and apple into chunky slices and place in a medium sized glass dish suitable for the oven.

Sprinkle over a generous amount of sugar, about half a cups worth and set aside.

Mix the plain flour, butter, egg and caster sugar together in a bowl and mix in well with your hands.

Add in the milk and stir through to create a sticky mixture.

Dot this mixture on the top of the rhubarb and spread it out with your hands.

Bake in the oven for 45minutes or until it is golden brown on the top.

Serve with a drizzle of cream or ice cream.

One thought on “Wartime Rhubarb Sponge

  1. Pingback: Wartime Rhubarb Sponge — The Wee Larder by Angie Milne | homethoughtsfromabroad626

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