Rhubarb, pistachio and soured cream cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8
Skip to ingredients
- 150g butterplus extra for the tin
- 125g soured creamplus extra to serve
- 3 medium eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 200g golden caster sugar
- 2 tsp vanilla extract
- 75g pistachioschopped
- 100g rhubarbthinly sliced
Nutrition: per serving
- kcal449
- fat25.2g
- saturates12.9g
- carbs46.2g
- fibre2.2g
- protein7.5g
- salt0.9g
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.
