Rhubarb & Orange Sponge - MiniMins.com

**Mini** · 1st May, 2007

Rhubarb & Orange Sponge

FILLING

450g/1lb rhubarb (medium sized bunch)
2 bananas, sliced
25-50g/1-2oz sugar (brown or white) or to taste
juice of 1 orange
Grate rind of half the orange

SPONGE

75g/30z wholemeal flour
50g/20z self raising flour
1 level tsp. Baking powder
100g/40z margarine or butter (soft, not hard from the fridge)
100g/40z caster sugar
2 large eggs

METHOD

Pre-heat the oven to 375 degrees F/190 degrees C/Gas Mark 5.

Top and tail the rhubarb, wash the stems and cut into short pieces (2.5cm/1”). Put the rhubarb and the sliced bananas into a greased oven-proof dish (wide and fairly shallow). Sprinkle the sugar, orange juice and grated rind over it.

Mix together the wholemeal flour, the self raising flour and the baking powder.
Put the soft margarine or butter into a bowl and mix it a little. Then add in the sugar/eggs and flour mixture and mix everything together. The resulting mixture should be soft but not sloppy, if too stiff, mix in a little drop of milk.

Drop this mixture in small little spoonfuls all over the rhubarb. Spread it evenly if you can, but don’t worry it will spread out during cooking.

Bake in oven for about 35-45 minutes (just above the centre) until the sponge is golden and cooked through. Test with a knife or skewer. When the knife (or skewer) comes out clean, it is cooked.

Serving suggestion: Accompany with natural or Greek yogurt.

Variation: use cooking apples (about 700g/11/2lb) instead of the rhubarb, but they must be stewed and sweetened first. Another delicious variation is to use 350g/12oz blackberries (when in season). They can be sweetened with 25-50g/1-2oz sugar.

sonkie · 1st May, 2007

OOOOOO yummmmmm.......

**Mini** · 1st May, 2007

My mother was a very good cook and she made wonderful desserts for us when we were kids.

I love Rhubarb

I am not feeling great, a bit under the weather just now and I was just remembering how my Mother would make us our favourite dessert to make us feel better. She was not one for hugs or kisses, but she did show her love for us through food.

Love Mini xxx

sonkie · 1st May, 2007

ooooo rhubarb crumble......with custard......omg im in heaven.

1st May, 2007	#1 (permalink)
Mini Admin Mini's Profile Albums Mini's Photo Gallery Join Date: 30th April, 2006 Posts: 26,712 Thanks: 282 Thanked 747 Times in 696 Posts Rep Power: 1000 Diet: Lipotrim Start Date: 3/1/2012	Rhubarb & Orange Sponge Rhubarb & Orange Sponge FILLING 450g/1lb rhubarb (medium sized bunch) 2 bananas, sliced 25-50g/1-2oz sugar (brown or white) or to taste juice of 1 orange Grate rind of half the orange SPONGE 75g/30z wholemeal flour 50g/20z self raising flour 1 level tsp. Baking powder 100g/40z margarine or butter (soft, not hard from the fridge) 100g/40z caster sugar 2 large eggs METHOD Pre-heat the oven to 375 degrees F/190 degrees C/Gas Mark 5. Top and tail the rhubarb, wash the stems and cut into short pieces (2.5cm/1”). Put the rhubarb and the sliced bananas into a greased oven-proof dish (wide and fairly shallow). Sprinkle the sugar, orange juice and grated rind over it. Mix together the wholemeal flour, the self raising flour and the baking powder. Put the soft margarine or butter into a bowl and mix it a little. Then add in the sugar/eggs and flour mixture and mix everything together. The resulting mixture should be soft but not sloppy, if too stiff, mix in a little drop of milk. Drop this mixture in small little spoonfuls all over the rhubarb. Spread it evenly if you can, but don’t worry it will spread out during cooking. Bake in oven for about 35-45 minutes (just above the centre) until the sponge is golden and cooked through. Test with a knife or skewer. When the knife (or skewer) comes out clean, it is cooked. Serving suggestion: Accompany with natural or Greek yogurt. Variation: use cooking apples (about 700g/11/2lb) instead of the rhubarb, but they must be stewed and sweetened first. Another delicious variation is to use 350g/12oz blackberries (when in season). They can be sweetened with 25-50g/1-2oz sugar. Share Share this post on Digg Del.icio.us Technorati Twitter Google Bookmark It! __________________ Love Mini xxx

1st May, 2007	#2 (permalink)
sonkie Im always here! sonkie's Profile Albums sonkie's Photo Gallery Join Date: 10th December, 2006 Location: plymouth, devon Posts: 17,553 Thanks: 156 Thanked 108 Times in 101 Posts Rep Power: 536 Diet: measure up Height: 5' 6" Start Date: 24/01/2011 Goal Weight: 168lb Goal Date: when I get there ! BMI Information:	OOOOOO yummmmmm....... Share Share this post on Digg Del.icio.us Technorati Twitter Google Bookmark It! __________________ `

1st May, 2007	#3 (permalink)
Mini Admin Mini's Profile Albums Mini's Photo Gallery Join Date: 30th April, 2006 Posts: 26,712 Thanks: 282 Thanked 747 Times in 696 Posts Rep Power: 1000 Diet: Lipotrim Start Date: 3/1/2012	My mother was a very good cook and she made wonderful desserts for us when we were kids. I love Rhubarb I am not feeling great, a bit under the weather just now and I was just remembering how my Mother would make us our favourite dessert to make us feel better. She was not one for hugs or kisses, but she did show her love for us through food. Love Mini xxx Share Share this post on Digg Del.icio.us Technorati Twitter Google Bookmark It! __________________ Love Mini xxx

1st May, 2007	#4 (permalink)
sonkie Im always here! sonkie's Profile Albums sonkie's Photo Gallery Join Date: 10th December, 2006 Location: plymouth, devon Posts: 17,553 Thanks: 156 Thanked 108 Times in 101 Posts Rep Power: 536 Diet: measure up Height: 5' 6" Start Date: 24/01/2011 Goal Weight: 168lb Goal Date: when I get there ! BMI Information:	ooooo rhubarb crumble......with custard......omg im in heaven. Share Share this post on Digg Del.icio.us Technorati Twitter Google Bookmark It! __________________ `

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