We had some friends to dinner during the winter and I served a fruit sponge for desert. I used nectarines, as I had some in the freezer from last year. It was pronounced delicious by our guests. 
                    
My friend asked me this week if I thought rhubarb would work as well and I said that it would. I’ve often made it with rhubarb and it’s lovely. She’s having french neighbours to dinner this weekend and asked for the recipe. It’s a recipe that my grandmother taught me years ago, although I’ve added milk which gives a lighter pudding.  
   
It occurred to me that since I’d been posting about rhubarb recently, and some of us still seem to have plenty, it might be of use to you, dear readers. So here it is. I know the days are much warmer but there’s still the odd evening when the temperature drops and a light, warming pudding is just the thing. Enjoy!          
 
Rhubarb Sponge Serves 6-8
(to make a smaller dessert, for four, simply reduce the three main ingredients for the sponge to 4oz (100 gms) each and no more than two eggs)

 

1-1 1/2 lbs (500 -750 gms) rhubarb 

2 tablespoons sugar

6 oz (170 gms) softened butter

6 oz (170 gms) sugar

2 large or 3 small eggs

6 oz (170 gms) self-raising flour (or 6 oz flour and 1 1/2 teaspoons baking powder mixed together)

milk

 
Set oven to 180 degrees C.
 
Top and tail rhubarb and cut into 1 1/2 inch (4cm) lengths. Place in 2 litre oven proof dish and sprinkle with first amount of sugar.
 
Put butter and sugar in bowl and cream until light and fluffy. Add eggs, one at a time, beating between each addition. Add flour and fold in until combined. Add a little milk, if necessary, to give a soft consistency. If the mix starts to curdle, you’ve added too much milk. Just add a small amount of flour and stir in until the mix is combined again. Pour over the rhubarb, spreading if necessary, to just cover the fruit.
 
Bake for 35-55 minutes. Test the sponge top as you would a cake*, to make sure it is done. Serve with cream or vanilla ice cream. Or with custard!
      
* To test whether a cake is done, push a clean skewer or knife into the centre of the cake, or in this case, the sponge topping. If the knife comes out clean, the cake is cooked.