Rhubarb and Soured Cream Cake with a Ginger Syrup
Waitrose and Partners

Rhubarb and Soured Cream Cake with a Ginger Syrup

    • Serves10
    • CourseDessert
    • Prepare10 mins
    • Cook1 hr 40 mins
    • Total time1 hr 50 mins
    • Pluscooling

    Ingredients

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