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  • 4 Apples
  • 4 stalks of Rhubarb
  • Rind of an Orange
  • 2 tablespoons Sugar
  • 1 cup Flour
  • 1½ teaspoons Baking Powder
  • 100 grams Butter, softened
  • ½ cup Caster Sugar
  • 1 Egg
  • ½ cup Milk
  • Icing Sugar for dusting
  • Custard or Whipped cream to serve.


  1. Preheat the oven to 180ºC. Lightly grease a 6-8 cup capacity ovenproof dish.
  2. Chop the apple and rhubarb into small pieces.
  3. Place in a pot with a little water, the orange rind and the first measure of sugar. Cook gently until soft. Put this into the ovenproof dish.
  4. Sift the flour and baking powder together.
  5. Beat the butter and sugar together until light and creamy.
  6. Lightly beat the egg into the creamed mixture.
  7. Gently fold the dry ingredients into the creamed mixture alternately with the milk. Spoon over the hot fruit.
  8. Bake in the preheated oven for 30 minutes or until the sponge is well cooked and golden.
  9. Dust the icing sugar over the top of the sponge and serve with either custard or cream.