Sour cream rhubarb squares

Sour cream rhubarb squares

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(30 ratings)

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


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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  • 100g butter, room temperature



    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



    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



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


  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)

lilimohiddin's picture

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

alisonschenkl's picture

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!

hollypops's picture

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.

arabellastrange's picture

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!

Frantic Flapjack's picture

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.

susiewong234's picture

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!!!

shadou's picture

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!!

catyhollis's picture

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

pleasantpicnics's picture

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.

melanieday's picture

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.

paradisehouse's picture

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.

deborahjane's picture

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..

cha08amd's picture

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!

hiyamod's picture

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

jannet123's picture

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

cazzawatto's picture

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...

brikat98's picture

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.

debbiefdavies's picture

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.

linkevica's picture

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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