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Rhubarb and Soured Cream Cake with a Ginger Syrup
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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.
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
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.
Typical values per serving:
This recipe was first published in February 2008.