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    • Rhubarb and Soured Cream Cake with a Ginger Syrup

    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.

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    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.

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