SOUR CREAM RHUBARB SQUARES

Sour cream rhubarb squares image

Perfect to serve for dessert or with coffee

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Treat

Time 1h20m

Yield Makes 15 squares

Number Of Ingredients 10

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)
1tsp ground cinnamon
250g dark muscovado sugar
1 large egg
225g plain flour
1tsp bicarbonate of soda
300ml undefined
300g rhubarb , cut into 1cm pieces

Steps:

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.

Nutrition Facts : Calories 277 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium