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Victoria Sponge with Rhubarb and Vanilla Compote

February 25, 2014 By All That I'm Eating 20 Comments

It’s always nice to see some bright pink rhubarb poking its head out at the market but as it’s the first of the season it can be quite pricey. So when you have only £1.80, what can you do with two rhubarb sticks? Make a lovely, vibrant rhubarb compote/jam to sandwich in the middle of two fat slices of cake of course. Other things that you can do with two sticks of rhubarb include: jousting, a spot of relay running or making a parasol (if you have the leaves left on) but none of those would be anywhere near as good as this cake.

rhubarb compote waiting to go in cake

Ingredients

You will need:

  • 2 x 18cm sandwich tins, bottom lined with baking paper and greased
  • 4 large eggs
  • Self raising flour
  • Sugar
  • Butter

  • 2 sticks of rhubarb
  • 1 tbsp water
  • 1-2 tbsp sugar
  • 1 tsp vanilla paste
Victoria Sponge with Rhubarb and Vanilla Compote

Method

Weigh the eggs (in their shells) then weigh the flour, butter and sugar to the same weight. I ended up with 250g of each. 

Preheat an oven to 180C. 

Cream the butter and sugar together until light and fluffy; it always takes longer than I think it will.

Add the eggs to the butter and sugar one at a time adding flour if it looks like it might curdle and mix each egg in well before adding the next. 

Fold in the remaining flour.

Divide the mixture between the two tins then put into the oven for 30-35 minutes or until risen, golden brown and cooked.

Cut the rhubarb into inch sizes pieces then add to a small saucepan with the water, sugar and vanilla paste. Heat gently until the rhubarb breaks down then boil the mixture down until it’s nice and thick. 

Wait for the cake and compote to cool down before sandwiching them together and dusting with icing sugar if liked.

rhubarb and vanilla compote in victoria sponge

You may notice a crack in the top of my cake. I can assure you I was most upset when this happened as I picked it up to manoeuvre it into its final position. I tried my best to disguise it with icing sugar. Either way, crack or no crack, this was a brilliant cake and combination of flavours; sweet, warm cake and sharp vanillary rhubarb. I loved that the rhubarb retained its fresh, pink colour too. What better way to welcome in the rhubarb season, or as I like to call it the tantalisingly close taste of spring.

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    Rhubarb, Honeycomb and Hazelnut Fool

Filed Under: Baking, Butter, Cake, Dairy & Eggs, Eggs, February, Fruit, Pudding, Recipes By Month, Rhubarb, Seasons, Store Cupboard, Sweet Treats, Vanilla, Winter Tagged With: Baking, cake, recipe, rhubarb, sweet treats

« The Walmesley at Audley Inglewood, Kintbury
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Comments

  1. Medeja says

    February 25, 2014 at 22:35

    Great combination! I can imagine how sweet and sour rhubarb compote goes well with spongy cake.

    Reply
  2. Maggie says

    February 26, 2014 at 09:44

    Your pink rhubarb compote looks wonderful but as you say so very, very expensive! You have definitely used it wisely in your lovely victoria sponge.

    Reply
  3. Navaneetham Krishnan says

    February 26, 2014 at 10:27

    As said before, rhubard is something we don’t get over here; maybe if I frequent the higher end supermarkets. Yet its a fantastic done-up; the rhubard sauce/jam into the fabulously good cake.

    Reply
  4. Joanne says

    February 26, 2014 at 10:47

    Yum! I’m going to force some of mine next year if it is £1.80 for two sticks. Perhaps I could set up a little stall outside my garden gate 🙂

    Reply
  5. Lucy Porter says

    February 26, 2014 at 11:32

    Ooh yummy! So it’s like a rhubarb and custard cake! Wish you could send me a slice!
    Lucy xxx
    La Lingua : Food, Life + Travel in Italy

    Reply
  6. Jenny @ BAKE says

    February 26, 2014 at 14:03

    I love the photo of the compote oozing down the cake it’s beautiful!

    Reply
  7. Baby Sumo says

    February 26, 2014 at 14:14

    My hubby was just saying today that he wish he could get his hands on some rhubarb. I think two sticks here costs us around 7 pounds to buy! Argh.

    Reply
  8. Angie Schneider says

    February 26, 2014 at 15:04

    Love the rhubarb compote filling! The cake looks super, Caroline.

    Reply
  9. Deena Kakaya says

    February 26, 2014 at 18:24

    Oh wow, what a picture! tart, sweet, fragrant, light…perfect x

    Reply
  10. Kitchen Riffs says

    February 26, 2014 at 19:16

    The idea of rhubarb jousting is kinda fun! It’s still too early for early rhubarb here, but I can’t wait. Love the idea of the compote — this looks terrific.

    Reply
  11. Uru says

    February 26, 2014 at 23:05

    Lovely Victoria Sponge, the rhubarb twist is delicious 😀

    Cheers
    Choc Chip Uru

    Reply
  12. Cathleen says

    February 26, 2014 at 23:45

    I have always wanted to try baking with rhubarb. This looks fantastic!

    Reply
  13. Cass @foodmyfriend says

    February 26, 2014 at 23:54

    What an awesome afternoon tea sponge. I could eat that for breakfast now! When I was a kid, my Mum used to grow all different coloured rhubarb. So beautiful 🙂

    Reply
  14. The Beach Hut Cook says

    February 27, 2014 at 08:24

    That looks pretty. Very Mother’s Day. I may be giving my people a little hint. Elinor x

    Reply
  15. Joanne says

    February 27, 2014 at 12:32

    I will be so excited for rhubarb season. What a lovely cake!

    Reply
  16. dina says

    February 27, 2014 at 16:05

    this looks amazing!

    Reply
  17. Juliana says

    February 27, 2014 at 23:46

    This cake look awesome Caroline…rhubarb and vanilla just sound delicious, especially in this cake…yum!
    Hope you are having a lovely week 😀

    Reply
  18. Miss Messy says

    February 28, 2014 at 18:09

    Looks fantastic 🙂 what a great idea for a compote in a cake.

    Reply
  19. Corina says

    February 28, 2014 at 19:43

    The rhubarb compote sounds fantastic. I love anything rhubarby and wish I used it more often.

    Reply
  20. grace says

    February 28, 2014 at 21:51

    i’m very much looking forward to rhubarb being in season!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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