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Rhubarb and ginger Victoria sandwich
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This classic, light and fluffy sponge is given a makeover with an indulgent rhubarb and cream cheese filling.
Serves: 8
175g slightly salted butter, softened
175g caster sugar
1 tsp vanilla extract
3 medium Waitrose British Blacktail Free Range Eggs
175g self-raising flour
½ tsp baking powder
For the filling:
400g pack Cooks' Ingredients Forced Rhubarb, trimmed and cut into 2cm lengths
4 tbsp caster sugar, plus extra for dusting
250g pack essential Waitrose Creamy Soft Cheese
3 tbsp Waitrose Rhubarb & Ginger Preserve
Typical values per serving:
Energy |
2,104kj 503kcals |
---|---|
Fat | 28.6g |
Saturated Fat | 17.3g |
Carbohydrate | 54.5g |
Sugars | 38.2g |
Protein | 7g |
Salt | 0.7g |
Fibre | 1.6g |
This recipe was first published in Wed May 20 16:11:00 BST 2015.
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