Rhubarb & Walnut Sponge Cake Recipe | Rustle Up
A delightful bake that combines the tang of rhubarb with the crunchiness of walnuts; perfect for afternoon tea.
Ingredients
- 200 g Unsalted butter
- 200 g Caster sugar
- 4 Large eggs
- 200 g Self-raising flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1 Orange (zest)
- 150 g Finely chopped rhubarb
- 100 g Crushed walnuts
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