Rhubarb gingerbread sponge from Margaret Costa's Four Seasons Cookery Book by Margaret Costa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on April 24, 2024

    We don’t often get rhubarb in our neck of the woods, and it’s expensive. I don’t want to do crumble every time, so I picked this recipe. It’s definitely a keeper. I did it in a 25 x 18 cm gratin dish, and the topping was quite scanty. This worked though, making a slightly crispy top, almost biscuity rather than cake. I’ll increase the amount of ginger next time. You could put chopped stem ginger in the sponge mix, and/or add some of the syrup from a jar to the rhubarb. Note: it makes a large cake, would serve 8 comfortably.

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