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Rhubarb and Cream Sponge Cake
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We make very light but rich Genoese cakes all through the year. The fruits are always seasonal – raspberries and peaches in summer, quince and pear in the autumn and winter and in the spring, blood oranges and pale pink rhubarb.
A glass of sweet, fizzy wine will not only partner the rhubarb and cream improbably well, but will also add a festive note regardless of when you are serving the cake.
This recipe was first published in March 2008.