RHUBARB AND ALMOND SPONGE

This is a quick sponge.  Very tasty with a cuppa or as a dessert.

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Ingredients

2 eggs

margarine

caster sugar

self-raising flour

2 tbsp ground almonds

3 small sticks of rhubarb - washed and chopped

1 tbsp demerara sugar

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Weigh the eggs in their shell.

Crack into a bowl with the same weight of margarine, sugar and flour.

Beat until smooth with the ground almonds. 

Spoon into a greased and lined tin.

Sprinkle with the rhubarb and finally demerara sugar.

Bake in a pre-heated oven at 180C for 15 - 20 minutes until golden brown.

Remove from oven and allow to cool for a few minutes.  Allow to cool on a rack.  Enjoy!

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Raspberries and plums all work well instead of the rhubarb.  I love using apples and blackberries to make a bramble sponge.