Rhubarb and mixed nuts are combined in this wonderfully moist yet crumbly cake. Sour cream provides the moisture, giving the squares a lovely texture, as well as a deliciously rich flavour.
- 300g rhubarb, sliced
- 250g dark brown sugar
- 225g plain flour
- 2 x 140ml tubs soured cream
- 100g golden caster sugar
- 100g butter
- 100g mixed nuts, roughly chopped
- 1 large egg
- 1 tsp. each bicarbonate of soda and cinnamon
- Pinch of salt
Preheat the oven to 160C. Line a 33x23cm cake tin with greaseproof, leaving some overhanging.
Melt 15g of the butter. Mix with the case sugar, nuts and cinnamon and set to one side.
Mix the rest of the butter with the brown sugar until pale and fluffy. Beat in the egg. Sift in the flour, salt and bicarb and stir to combine. Stir in the soured cream and then fold in the rhubarb. Pour into the baking tin.
Sprinkle the sugar and nut topping evenly over the batter and bake for 30-40 minutes or until tested done with a skewer.