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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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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

Preperation 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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