Prep time:

Cooking time: 25 minutes

Total time:

Serves: 8

200g Rhubarb (cut into 3cm lengths)

1.5tbsp Maple Syrup

120g Strawberries (cut in half)

3 Egg Victoria Sponge

Orange (Zest Grated)

250g Creme Fraiche

Juliet Bidwell from Juliet's Catering provides us with a Cake suited for a Picnic

  1. Line a 23cm square tin with parchment.
  2. Cook the rhubarb with the maple syrup in the tin for
    10 minutes at about 180C (in a conventional oven) or until cooked, then add the strawberries to the rhubarb.
  3. Make the Victoria sponge, adding the grated orange rind to the mixture. Spoon the sponge mixture over the fruit and bake for 25 minutes, also at 180C, until cooked.
  4. Cool before turning out and serve with crème fraîche.

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