Topped with a sweet oat crumble, this rhubarb jam sponge dish is the perfect way to finish any meal.
Serves1212
Cook time35 mins35 minutes
Prep time5 mins5 minutes, + cooling time
+ cooling time
Ingredients
300g rhubarb, trimmed, cut into 1cm-thick pieces
1 tbs finely grated orange rind
1/4 cup (60ml) orange juice
1/3 cup (110g) raspberry jam
450g Coles Bakery Unfilled Double Sponge Cake
2/3 cup (60g) rolled oats
1/4 cup (35g) plain flour
1/4 cup (55g) brown sugar
50g unsalted butter, melted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper.
Step 2
Place the rhubarb, orange rind, orange juice and jam in a saucepan over medium heat. Cook, stirring occasionally, for 15 mins or until the rhubarb is tender. Set aside to cool slightly.
Step 3
Place cake layers side-by-side on a clean work surface to make a rectangle. Cut a 20cm disc from the cake rectangle. Place in the prepared pan.
Step 4
Place the oats, flour, sugar and butter in a small bowl and stir to combine.
Step 5
Spoon the rhubarb mixture over the sponge in the pan. Top with the oat mixture. Bake for 20 mins or until golden. Set aside to cool. Transfer to a serving plate and cut into pieces.
Topped with a sweet oat crumble, this rhubarb jam sponge dish is the perfect way to finish any meal.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper.
Step 2
Place the rhubarb, orange rind, orange juice and jam in a saucepan over medium heat. Cook, stirring occasionally, for 15 mins or until the rhubarb is tender. Set aside to cool slightly.
Step 3
Place cake layers side-by-side on a clean work surface to make a rectangle. Cut a 20cm disc from the cake rectangle. Place in the prepared pan.
Step 4
Place the oats, flour, sugar and butter in a small bowl and stir to combine.
Step 5
Spoon the rhubarb mixture over the sponge in the pan. Top with the oat mixture. Bake for 20 mins or until golden. Set aside to cool. Transfer to a serving plate and cut into pieces.
