Deliciously moist cake, made with fresh rhubarb and soured cream, flavoured with a hint of warming ginger.
Now that the beautifully pink stalks of rhubarb are appearing in the shops, I couldn’t resist making a lovely rhubarb cake!
I have used this Waitrose recipe for soured cream and rhubarb cake, which is a lovely simple recipe which makes a really flavourful cake!
I decided to lay the rhubarb on top of the cake in strips to try and make it look a little bit prettier, but you could also just scatter over some cut up rhubarb!
This was a lovely cake which would be a great dessert with a spoonful of creme fraiche or warm custard.
Variations: You could use a different fruit in this cake – apple or pear would work well!
Ingredients: Serves 6-8
- 75g unsalted butter, softened
- 250g light brown soft sugar
- 284ml soured cream
- 2 medium eggs
- 3 tsp ground ginger
- 300g self-raising flour
- 400g Rhubarb
- 100g caster sugar
Grease and line a deep 23cm cake tin, and preheat the oven to 170C
Roughly chop about 4/3 of the rhubarb, reserving a few long pieces to cover the top of the cake.
Combine the butter, sugars, ginger, eggs, flour and soured cream in a large mixing bowl and whisk for around 5 minutes until smooth.
Fold in the chopped up rhubarb until it is evenly distributed.
Spoon the mixture into the prepared cake tins. Cut the leftover rhubarb in half lengthways to create long strips, and lay them on top of the cake mix.
Bake in the preheated oven for 1 hour, until golden brown and cooked through. You may need to cover the cake with foil halfway through baking to stop it from burning.
Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack.
Serve warm and enjoy!