Sour cream rhubarb squares

Sour cream rhubarb squares

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(31 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, questions and tips

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gdcolledge
3rd Oct, 2012
5.05
Beautiful! Will definitely make again.
susied
13th Aug, 2012
4.05
I found this took much longer to cook than the recipe said. Good flavour though, but rather messy when cut into squares.
lizcornish
16th May, 2012
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
18th Apr, 2012
5.05
Made exactly as recipe but just chopped hazelnuts, thought it was great, so light and moist and easy!!! love it..
mayginny
5th Apr, 2012
4.05
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
19th Feb, 2012
Do you think it would work well baked in muffin cases?
cheriepope1
15th Nov, 2011
5.05
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
24th Jul, 2011
5.05
Very delicious.I have made it also with apples and it was great.
inathalie
15th May, 2011
2.05
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
26th Apr, 2011
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.

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