Logo
Allow cookies

Sour cream rhubarb squares

Ingredients

  1. Step 1 100g butter , room temperature
  2. Step 2 100g golden caster sugar
  3. Step 3 100g mixed nuts , such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
  4. Step 4 1tsp ground cinnamon
  5. Step 5 250g dark muscovado sugar
  6. Step 6 1 large egg
  7. Step 7 225g plain flour
  8. Step 8 1tsp bicarbonate of soda
  9. Step 9 300ml
  10. Step 10 300g rhubarb , cut into 1cm pieces
Sour cream rhubarb squares
Calories: 277 Carbohydrate: 37 g Protein: 4 g Fat: 13 g
Cook time: 80 minutes Prep time: 80 minutes Total time: 160 minutes Servings: 15

TAGS

Afternoon tea Dessert Dinner Lunch Snack Treat British Josh Eagleton 400 kcal or less Afternoon tea Beginner Coffee morning Dark muscovado sugar Dessert Good Food Indulgent Main Mixed nut Mixed nut Over an hour Rhubarb Slouse Soured cream Square

Directions

  1. Step 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. Step 2 Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
  3. Step 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. Step 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.