Sour cream rhubarb squares

Sour cream rhubarb squares

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(30 ratings)

Prep: 1 hr, 10 mins - 1 hr, 20 mins

Easy

Makes 15 squares
Perfect to serve for dessert or with coffee

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal277
  • fat13g
  • saturates7g
  • carbs37g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.63g
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Ingredients

  • 100g butter, room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 x 142ml cartons soured cream
  • 300g rhubarb, cut into 1cm pieces
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

Method

  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.

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Comments (39)

NootB's picture
5

Made this the other day with excess rhubarb. Came out lovely and fluffy and moist and tastes delicious. Stewed the rhubarb in a bit of port and a bit of the sugar for a few minutes beforehand and it came out spot on. Having read some of the other comments I halved the amount of sugar in the topping and that was still plenty - if I made it again I would probably put even less in. And it did need an extra 15 minutes but apart from that it was all good.

rparnell's picture

I made this exactly as per the recipe and apart from taking about 40/45 mins it came out and tasted just as it should. Also lasts for ages - I made this on Sat to take away on a short break to have with a cuppa every day, and 6 days later it's still moist and now finished! Will definitely make again

cm2758's picture
5

Like many other people I have been looking for ways to use up my bumper crop of Rhubarb, and came across this recipe.

I made it on a Saturday thinking that there would be some left early in the week - not a chance! It was an absolute hit with everyone. I really enjoyed it with a spoon of Greek Yogurt. As many others found, due to the texture this is best eaten as a desert rather than an afternoon cake (although I did have a bit yesterday afternoon!)

I didn't have enough Dark Brown Sugar so I used light instead, and it was gorgeous. After reading some of the other posts I will definitely try reducing the amount of sugar in the topping and using yogurt in the sponge mix rather than sour cream to see what it turns out like.

This will definitely become a desert favorite in my house!!!!

rosedotgo's picture
5

Really nice. I made half quantity with one egg as a pudding and it was still big.
Sponge light and delicious. I used one cooking apple instead of rhubarb.

jesslupo's picture
4

Followed the recipe but my tin was a bit too small (not that much smaller though) so it took A LOT longer to cook than the recipe suggested (more than twice as long) so I'm worried I've over baked to get it to the point where a skewer came out clean. Next time I will split between my square tin and a large loaf tin. And would also agree about the topping needing less sugar. But totally yummy none the less

jcd's picture
5

As baked in a much smaller foil tray (approx 11cm x 20cm), used 1/3rd quantities. Remainder of beaten egg used in another recipe. For the main cake mixture, replaced the sour cream with natural yoghurt and the rhubarb (not a big fan) with a chopped apple. For the topping, replaced the caster sugar with light muscovado sugar and used a mix of pistachio, almond and pecan nuts. Baked for 30 mins and the resultant bake was lovely and moist with a super crunchy topping. Tasted a bit like a sticky toffee pudding and was very moreish. Recommended.

emcooper's picture

Does anyone know if you can substitute oats for the flour, just to make it a bit healthier? Thanks!

SoozLux's picture

Yes, I used half wheat half oat flour. The result was very light and airy. I'm not sure what 100% oat flour would be like, but it's worth a try.
Also only 150 g sugar in the batter rather than 250 g (far too sweet!!!) Topping sugar could also be reduced IMHO.
Greek yogurt instead of sour cream.
Cooked a bit longer than in recipe (until skewer came out clean).
Extremely delicious!

rlattey's picture

Good with surplus of Christmas cranberries, used frozen fruit ? Reason why it took longer to cook than recipe said, but tartness of fruit worked well (also reduced amount of sugar in topping as per previous comment .

gdcolledge's picture
5

Beautiful! Will definitely make again.

susied's picture
4

I found this took much longer to cook than the recipe said. Good flavour though, but rather messy when cut into squares.

lizcornish's picture

Delicious! Nobody in our house is that found of nuts so I left those out and replaced them with pine nuts and rolled oats - they didn't last long! Will definitely repeat this as an ideal use of rhubarb during the glut.

sarahcake's picture
5

Made exactly as recipe but just chopped hazelnuts, thought it was great, so light and moist and easy!!! love it..

mayginny's picture
4

Made this with the first rhubarb from a friend's garden. Used a mix of left over pots of sour cream and greek yoghurt and used crunchy maple and pecan granola type cereal as topping. Totally delicious. Thank you for making me try something very different - who would have though rhubarb would be good in a cake!!

kajamarczewska's picture

Do you think it would work well baked in muffin cases?

cheriepope1's picture
5

This was a beautiful cake, sweet and sharp and really light. I followed the recipe and only exchanged the sour cream for a half fat variety.....perfect! the inlaws even said it was delish!

baibav's picture
5

Very delicious.I have made it also with apples and it was great.

inathalie's picture
2

It turned out to be a kind of disaster. I made it yesterday, using yoghurt as someone here said. It didn't raise at all, was quite flat and the only one good thing in it was nutty topping. I will surely use the recipe for topping another time, but definitely won't make this recipe again.

broadhaven's picture

I have just made this and cut into it. Left it to go cold to eat as a cake rather than pudding. Not sure I cooked it long enough as its soggy inside. It still tastes good though.

emmamoss's picture

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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