Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, mixed nut, ground cinnamon, dark muscovado sugar, egg, plain flour, bicarbonate of soda, soured cream and rhubarb.
Sour cream rhubarb squares
Course: Traybake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Soured Cream: 2 x 142ml cartons soured cream
- Egg: 1 large egg
- Butter: 100g butter, room temperature
- Plain Flour: 225g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Ground Cinnamon: 1 tsp ground cinnamon
- Golden Caster Sugar: 100g golden caster sugar
- Dark Muscovado Sugar: 250g dark muscovado sugar
- Mixed Nut: 100g mixed nuts, such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
- Rhubarb: 300g rhubarb, cut into 1cm pieces
Directions
- 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.
- Melt about 15g/1/2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
- 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.
- 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.
