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.
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
- Preheat the oven to 180°C, gas mark 4. Grease a
23cm-round springform cake tin and line the base
with baking parchment.
- 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.
- 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.
- 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.