Rhubarb

Our rhubarb has grown amazingly in the last week; double the size of this picture which is actually taken earlier in the year last year. So this past weekend I cut the first crop off it and made the recipe below.

Rhubarb Sour Cream Streusel Cake

 

A quick and easy cake to make for a delicious dessert served warm with cream or cut into squares to have with morning coffee or afternoon tea.  The crunchy streusel topping consisting of cinnamon, walnuts and sugar makes it especially delectable. 

Cuts into 18 squares.

Ingredients:

3 1/2 oz butter, at room temperature

2 oz caster sugar

31/2 oz walnuts, roughly chopped.

1 1/2 teaspoons ground cinnamon

7 oz dark muscovado sugar

1 large egg

8 oz plain flour

1 tsp bicarbonate of soda 

284ml soured cream (or you could use Greek yoghurt)

11 oz rhubarb, cut into 1 cm pieces 

  Preheat the oven to 180°C / fan 160°C .  Grease and line a 33 x 23 x 5cm baking tin.

  In a small bowl melt about 1/2 oz of the butter and stir in the caster sugar, nuts and cinnamon.  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 teaspoon salt and the soured cream (or yoghurt).  Lastly, stir in the rhubarb.

  Pour the cake mixture into the tin and level the surface before sprinkling with the sugar and nut streusel topping.  Bake for 30-35 minutes or until a skewer inserted comes out clean.  

  Keeps for 4-5 days in an airtight tin.