Rhubarb and Soured Cream Cake with a Ginger Syrup

Name: Rhubarb and Soured Cream Cake with a Ginger Syrup
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 75 g unsalted butter, softened; 250 g light brown soft sugar; 284 ml Waitrose Reduced Fat Soured Cream; 2 medium eggs; 3 tsp ground ginger; 300 g self-raising flour; 400 g Waitrose Cooks’ Ingredients Rhubarb, trimmed and roughly chopped; 100 g caster sugar

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

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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

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 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.