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1. Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
2. Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
3. Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
4. Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.

PER SQUARE

277 kcalories, protein 4g, carbohydrate 37g, fat 13 g, saturated fat 7g, fibre 1g, salt 0.63 g

Latest comments and suggestions

• linkevica

  09 May 2008

  linkevica rated and commented on this recipe

  

  great dessert, we loved it. but too much caster sugar for topping. next time i'll use only half of the amount.

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• Pumpkin

  13 August 2008

  Pumpkin rated and commented on this recipe

  

  This was absolutely divine. Ate it warm with creme fraiche one day and had the leftovers with ice cream the next. I was expecting it to be quite heavy but was amazed how light it was, and it reheated well. Followed Linkevica's tip and only used 50g sugar for then topping which was plenty as the cake itself is very sweet. Will be making this again and again.

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• katrinamoss

  04 February 2009

  katrinamoss rated and commented on this recipe

  

  We are fortunate enough to have our own bountiful rhubarb plant in our garden and are always looking for ways to use it other than in a crumble. I discovered this a few years ago in the Good Food Magazine and it was an instant hit. People who don't even like rhubarb love this cake! I usually leave out the nuts and use less sugar for the topping as others have said, and I also use natural yoghurt in place of the sour cream if I don't have any in the fridge - still turns out lovely. Keeps deliciously moist for days.

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• cazzawatto

  22 February 2009

  cazzawatto rated and commented on this recipe

  

  This recipe is absolutely delicious. I followed the advice on a previous comment and used half the amount of sugar on top which was plentiful. Highly recommended for using up rhubarb from the garden. I made this with rhubarb which had been frozen and it was GORGEOUS! The rhubarb spice cake on this site is also fantastic if you're looking for new rhubarb recipes...

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• Janet

  08 May 2009

  Janet rated and commented on this recipe

  

  This was very tasty. Mine took longer to cook but this was my own fault as I didn't have the right-sizesd tin so used a smaller one which meant that the mixture was thicker. I only used half the amount of sugar as suggested and this was plenty.Cake was quite moist but light. I froze some and after defrosting was a bit soggy but still nice

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• Hiyamod

  14 May 2009

  Hiyamod rated and commented on this recipe

  

  Great .. Yummy indeed :-) .. But the Suger and nut topping could be halfed the amount for it was too much to cover all the try and Have to reuse it for something els .. so make half and you well be pleased. I used chopped Hazelnuts .. were great. Highly Recomended

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• Noop

  06 June 2009

  Noop rated and commented on this recipe

  

  Used natural bio yoghurt instead of soured cream. Absoltely loved this - lovely and moist cake with the crunchy nut topping. It didn't last long!

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• Deborah

  28 June 2009

  Deborah commented on this recipe

  I would really love to try this recipe, but I'll need to convert to the American measures. I wish there was a conversion button on the site! Also, is caster sugar brown sugar and muscovado sugar white sugar? I will try to experiment with this..

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Ingredients

• 100g butter , room temperature
• 100g golden caster sugar
• 100g mixed nuts , such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
• 1 tsp ground cinnamon
• 250g dark muscovado sugar
• 1 large egg
• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 x142ml cartons soured cream
• 300g rhubarb , cut into 1cm pieces

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Difficulty and servings

Makes 15 squares

Preparation and cooking times

Prep 1 hr 10 mins 1 hr 20 mins

Ingredients

• 100g butter , room temperature
• 100g golden caster sugar
• 100g mixed nuts , such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
• 1 tsp ground cinnamon
• 250g dark muscovado sugar
• 1 large egg
• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 x142ml cartons soured cream
• 300g rhubarb , cut into 1cm pieces

PER SQUARE

277 kcalories, protein 4g, carbohydrate 37g, fat 13 g, saturated fat 7g, fibre 1g, salt 0.63 g

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