Rhubarb Sponge Surprise 22.04.15`


175g/6oz Odlums Self Raising Flour

1 large Rhubarb Stalk (cleaned & chopped)

1 heaped Tablespoon Sugar

1 Teaspoon Goodall’s Vanilla Essence

75g/3oz Caster Sugar

2 Large Eggs

2 Tablespoons Milk.

To Serve

Whipped Cream/Custard/Ice Cream/Crème Fraîche


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a small ovenproof frying pan.
  2. Put the rhubarb and the sugar in a bowl and microwave in ‘High’ for 2 minutes.
  3. Put the flour, vanilla essence, caster sugar, eggs and milk into a processor and give ‘buzz’ until batter is formed.
  4. Place the rhubarb into the pan, Spread over the batter and bake for about 15 minutes until risen and golden brown.
  5. Turn onto a serving plate and serve hot with any of above.
  6. Best eaten the day it is baked!!!