Ingredients for Luscious Rhubarb Sponge Dessert
- 4 cups thinly sliced fresh rhubarb
- 1/2 cup packed light brown sugar
- 2 tablespoons water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- sugar (not specified in recipe)
- 1 cup (2 sticks) unsalted butter
- 3 large eggs
- 1 cup milk
- whipping cream (for serving, quantity not specified)
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How to Make Luscious Rhubarb Sponge Dessert
- Preheat oven to 375°F (190°C).
- Grease and flour an 11 x 7 x 2 inch baking dish.
- Arrange 4 cups of thinly sliced rhubarb in an even layer in the prepared baking dish.
- Sprinkle 1/2 cup packed light brown sugar and 2 tablespoons of water evenly over the rhubarb.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Gradually add 1 cup milk in two additions, alternating with the flour mixture in three additions. Mix gently after each addition until just combined.
- Pour the batter evenly over the rhubarb.
- Smooth the top of the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool in the pan for 30 minutes before serving. Serve warm with a generous dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
154g
Fat
70g
Carbs
22g
