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Rhubarb and Soured Cream Cake with a Ginger Syrup

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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.

Cook's tips

New-season rhubarb has the best colour, but fruit throughout the season will also work well. This cake will keep for 2-3 days if stored in an airtight container in a cool place.

Comments and images

Average user rating 5 stars out of 5

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Robin

Robin 25 March 2011 17:00

Great recipe, very easy to make. Best served ward, and works well with Crème Fraiche

Ellz

Ellz 29 May 2009 14:28

Absolutely divine cake. Lovely and rich from the brown sugar, tangy and moist from the rhubarb and syrup. Incredibly moreish.

whizz

whizz 11 April 2009 20:59

I made this recipe when friends came around for our usual Easter get together. It had rave reviews all round which puts it into my favourites category especially as my friend Di is a superb cook. Anything that gets a thumbs up from her has to be good. Enjoy

Melvin Bryant

Melvin Bryant 28 May 2008 01:18

This cake is so delish and soooo easy to make, soured creme makes it interesting, whole family approved and my wife a major enthusiast .......

Doreen Ann

Doreen Ann 12 February 2008 10:00

Hi Gail, I tried this recipe at the weekend. The cake did rise and was a good texture, although I did use a 20cm tin rather than the 23cm suggested. There is plenty of syrup so I used my knitting needle to make lots of holes and it soaked in. The only thing is that I warmed the cake in the microwave and had the suggested custard. It was delicious. Best Wishes Doreen Ann Customer Service

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5 stars out of 5

Average user rating Based on 39 ratings

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Nutritional Info

Typical values per serving:
Energy 364.0kcal
Sugars 40.7g
Fat 11.3g
Saturated Fat 6.6g
Salt 0.4g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in February 2008