Sour Cream Rhubarb Squares

Perfect to serve for dessert or with coffee

• Cooking Time Prep 1 hr, 10 mins - 1 hr, 20 mins
  
• Skill Level Easy
• Servings Makes 15 squares

Nutrition per serving

• Kcalories

  277

• Protein

  4g

• Carbs

  37g

• Fat

  13g

• Saturates

  7g

• Fibre

  1g

• Sugar

  24g

• Salt

  0.63g

Ingredients

• 100g butter, room temperature
• 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
• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 x 142ml cartons soured cream
• 300g rhubarb, cut into 1cm pieces

Directions

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.

Categories: Cakes & Baking, Fruit, Seasonal