RHUBARB CARDAMOM SPONGE

Choose your preference of fruit if you aren't a rhubarb fan however rhubarb and apple are fab together, this was just pure rhubarb as it was sent already stewed from my parents with an excess of it in their garden. Also lovely is apricots and peaches (even canned are fine - nostalgic kiwi dessert styles)  The fluffy sponge on top is a nice alternative to crumble and is a classic edmonds base recipe most mums know however here it is slightly adapted.

2 cups of Stewed Fruit, sprinkle of sugar or honey to sweeten if necessary and 1/2 tspn of cinnamon 

Sponge:
125g Butter
1 tspn Vanilla Essence 
1 tspn Cardamom 
1/2 cup of Castor Sugar
2 Eggs
1 cup of Plain Flour
2 tspn Baking Powder
2 tbspn Milk
Icing Sugar (optional)

Method:

  1. Preheat the oven to 190˚C.
  2. Place the sweetened stewed fruit in an ovenproof dish, cover and keep hot while you make the sponge topping.
  3. Put the butter, vanilla and sugar into a bowl and beat hard until pale and creamy.
  4. Beat in the eggs one at a time, beating well after each addition. Sift on the flour, baking powder and cardamom and fold into the mixture, followed by the milk. Spoon the sponge mixture over the fruit.
  5. Bake for 40 minutes or until the sponge springs back when lightly touched.
    Serve hot dusted with icing sugar (optional) and softly whipped fresh cream (compulsory)!