Sour cream rhubarb squares

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• 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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• Val

  30 April 2010

  Val commented on this recipe

  This is lovely cake - really a pud rather than a cake as its v.soft and moist. You couldn't pick it up and eat it - needs a spoon! I made it using Greek yoghurt instead of sour cream, only 50g sugar in topping as recommended above, and also used light soft brown sugar rather than dark brown, to let the rhubarb flavour through.

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• Melanie Day

  28 May 2010

  Melanie Day rated and commented on this recipe

  

  Made these in a ceramic dish - probably a bit smaller than the one recommended. I found it took about 20 mre minutes to cook through in my oven - but it may be due to the dish being smaller and mixture being deeper. Looking foward to getting the taste reviews when i take it walking with us this weekend.

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• pleasantpicnics

  18 June 2010

  pleasantpicnics commented on this recipe

  Great recipe! I made this using low fat natural yoghurt instead of sour cream. Worked out really well, moist, but not too moist and I also didn't feel too guilty! I didn't have any muscovado so used demerara sugar instead, worked out lovely. Really great recipe and a lovely way to use rhubarb. Will definitely be making again.

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• csw

  12 August 2010

  csw commented on this recipe

  Lovely recipe. Used natural yoghurt and left out the nuts. Undercooked it by a few minutes too so it was extra moist. Really delicious.

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• shadou

  25 August 2010

  shadou commented on this recipe

  I made this recipe using stoned and chopped plums and it was delicious. Only used about six small plums as they are obviously wetter than the rhubarb tending to make a more gooey cake. Used more the second time and it was a bit too wet. Still experimenting. Will try this with apples too soon. Such a satisfying recipe...couldn't eat just one square in a sitting!!

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• allimac234

  15 January 2011

  allimac234 rated and commented on this recipe

  

  A delicious pudding for all of us. I was able to "disguise the rhubarb" in this recipe and everybody loved it from 8 to 58 year olds!! Even after they knew rhubarb was in it they all continued to eat it. As others have found it , the sugar on the topping was too much and put half on the next batch. It is now a popular pudding for all the family - hurray!!!

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• Frantic Flapjack

  06 February 2011

  Frantic Flapjack rated and commented on this recipe

  

  An unusual way to use rhubarb and lovely with the nut topping, although I would go along with the above comments and halve the sugar for the topping. The whole cake has way too much sugar which unfortunately masks the flavour of the rhubarb.

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• Arabella

  07 March 2011

  Arabella rated and commented on this recipe

  

  I actually think this is the most gorgeous 'homely' pudding I have ever made (and I've made a lot!). The texture is sublimely light and the flavour delicious. Totally recommended, sugar and all!

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• hollypops

  07 March 2011

  hollypops rated and commented on this recipe

  

  i used light muscavado sugar for the topping instead of caster sugar, this gave a lovely toffee flavour! I also used low fat greek yogurt instead and still had amazing result. Delicious.

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• Alison

  24 March 2011

  Alison rated and commented on this recipe

  

  Have made this several times exactly as stated in the recipe. It goes like the proverbial hot cakes and is absolutely delicious. Also used some of my frozen rhubarb from the garden so I can eat it all year round. A definite hit!

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• MamaMoJo

  13 April 2011

  MamaMoJo rated and commented on this recipe

  

  v good - reduced the sugar in the topping too by 50%.

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• Petey's Grub

  24 April 2011

  Petey's Grub commented on this recipe

  Totally agree reduced the sugar in the topping by 50%. Also I found mine very wet in texture (fresh rhubarb used) so great to heat up as a dessert but not great as a cake with coffee. Will definitely make again.

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http://www.bbcgoodfood.com/recipes/3294/

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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 x 142ml 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 x 142ml 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, sugar 24g, salt 0.63 g

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