4002

Rhubarb, pistachio & soured cream cake

  • serves 8
  • Easy

If you find yourself stuck for ideas to use rhubarb, this delicious cake with pistachios and soured cream is just the thing. Rhubarb is in season from February until May.

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Ingredients

  • butter 150g, plus extra for the tin
  • soured cream 125g, plus extra to serve
  • medium eggs 3
  • plain flour 200g
  • baking powder 1 tsp
  • bicarbonate of soda 1 tsp
  • golden caster sugar 200g
  • vanilla extract 2 tsp
  • pistachios 75g, chopped
  • rhubarb 100g, thinly sliced

Method

  • Step 1

    Heat oven to 180C/ fan 160C/gas 4 and butter and line a 20cm x 10cm x 7cm loaf tin with a long strip of baking paper.

  • Step 2

    Beat together butter, soured cream, eggs, flour, baking powder, bicarb, sugar and vanilla extract until smooth. Stir in most of the pistachios with all the rhubarb, then scrape into the prepared tin. Scatter over the remaining pistachios and bake for 50-55 minutes until a skewer poked into the centre comes out clean (if it browns too quickly, cover with a sheet of foil). Cool for 20 minutes in the tin, then turn out onto a wire rack.

  • Step 3

    Slice thickly and spread with a little more soured cream, if you like.

Nutritional Information

  • Kcals 449
  • Carbs 46.2g
  • Protein 7.5g
  • Fat 25.2g
  • Salt 0.9g
  • Saturates 12.9g
  • Fibre 2.2g
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