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

Rhubarb and Soured Cream Cake with a Ginger Syrup

5 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare10 mins
  • Cook1 hr 40 mins
  • Total time1 hr 50 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

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 tip

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,522.98kJ/ 364kcals

Fat

11.3g

Saturated Fat

6.6g

Carbohydrates

0g

Sugars

40.7g

Fibre

0g

Protein

0g

Salt

0.4g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating