Sour cream rhubarb squares

Latest comments and suggestions

Results 21-37

• Polly

  26 April 2011

  Polly commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• inathalie

  15 May 2011

  inathalie rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Baiba

  24 July 2011

  Baiba commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Baiba

  24 July 2011

  Baiba rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sheepee

  15 November 2011

  Sheepee rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kaja

  19 February 2012

  Kaja commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mayginny

  05 April 2012

  mayginny rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahD

  18 April 2012

  SarahD rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Good food

  16 May 2012

  Good food commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susied

  13 August 2012

  susied rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gill

  03 October 2012

  Gill rated and commented on this recipe

  

  Beautiful! Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  09 January 2013

  Rachel commented on this recipe

  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 .

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  25 January 2013

  Emma commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jcd

  30 January 2013

  jcd rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JessLupo

  07 March 2013

  JessLupo rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rose.go

  18 April 2013

  Rose.go rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cm2758

  10 June 2013

  cm2758 rated and commented on this recipe

  

  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!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.