Baked rhubarb and orange 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 March 08, 2013

    What a disaster. The amount of topping was laughably inadequate for the amount of rhubarb, and what little there was sank into the fruit, leaving a thin scraping on top. Luckily the rhubarb tasted good, but if I made it again, I'd double the amount of sponge mixture.

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