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Waitrose

Rhubarb and Soured Cream Cake with a Ginger Syrup

This moist cake is made with new-season rhubarb, and topped with a sticky ginger syrup. Serve as a teatime treat or as a pudding with custard.

Preparation time:
10 minutes, plus cooling
Cooking time:
100 minutes
Total time:
2 hours 5 minutes 60 minutes 60 minutes 5 minutes
Serves:
 10

Ingredients

  • 75g unsalted butter, softened
  • 250g light brown soft sugar
  • 284ml pot Waitrose Reduced Fat Soured Cream
  • 2 medium eggs
  • 3 tsp ground ginger
  • 300g self-raising flour
  • 400g pack Waitrose Cooks’ Ingredients Rhubarb, trimmed and roughly chopped
  • 100g caster sugar

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease a 23cm-round springform cake tin and line the base with baking parchment.
  2. Cream the butter and brown sugar together, then beat in a little of the soured cream until the mixture is smooth. Beat in the remaining cream, eggs and 2 teaspoons of the ginger. Gently fold in the flour, then spoon the mixture into the tin. Smooth the top then scatter over the rhubarb.
  3. Bake for 1½ hours or until the cake feels firm to the touch, covering the top with foil after 1 hour if it begins to brown too much. Leave the cake to cool in the tin for 10 minutes, then remove and peel off the paper. Place the cake on a wire rack to cool completely, then transfer to a serving dish.
  4. In a small pan, gently heat the caster sugar with the remaining ginger and 100ml cold water, until the sugar has dissolved. Increase the heat and boil for about 5 minutes, swirling occasionally but not stirring, until the syrup is golden brown. Spoon the hot syrup over the rhubarb cake and cut into wedges to serve.