Description
A simple yet elegant British-style dessert featuring tart rhubarb and a sticky caramel sponge.
Ingredients
Scale
- 500 g rhubarb, trimmed and chopped
- 75 g granulated sugar (for rhubarb)
- 65 g unsalted butter
- 150 g light brown sugar (packed)
- 60 ml golden syrup
- 180 g all-purpose flour
- 1½ tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 240 ml whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- Optional: 1 tsp ground ginger or 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 175°C (350°F) and butter the baking dish. Toss rhubarb with granulated sugar and set aside.
- Melt butter, light brown sugar, and golden syrup in a saucepan; pour into prepared dish.
- Arrange macerated rhubarb over the syrup in the dish.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter with granulated sugar, then add eggs, milk, vanilla, and lemon zest. Fold in dry ingredients.
- Pour batter over rhubarb and bake for 40-45 minutes until golden brown.
- Let rest for 10 minutes, then serve warm with cream, ice cream, or custard.
Notes
For best results, avoid overmacerating the rhubarb and ensure even baking by rotating the pan halfway through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 33g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 95mg