Rhubarb gluten free sponge


Preheat oven to 180c  / gas mark 4


170 g gluten free self raising flour

150 g light muscovado sugar

170 g softened butter 

4 eggs (3 if using non gf fl)

2/3 stems of rhubarb chopped and softened by roasting in oven


Mix all ingredients (except rhubarb) together until smooth.

Fold in rhubarb.

Put in 20cm square tin. Bake in centre of oven for about 30 mins


Perfect as a pudding served with cream, yoghurt or custard.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s