100gr butter at room temp
100gr golden caster sugar
100gr mixed nuts chopped roughly
1tsp cinnamon
250gr dark muscovado sugar
1 large egg
225gr plain flour
1tsp bicarb of soda
2 x142ml cartons soured cream
300gr rhubarb chopped into 1cm pieces
Oven 180C/gas 4/fan 160C
Line 33x23x5cm tin or grease similar sized dish if you want to serve as a pudding
Melt 15gr butter & mix with castor sugar, nuts & cinnamon. Set aside.
Cream rest of butter, muscovado & egg until smooth. Add flour, bicarb & soured cream. Stir in rhubarb.
Pour mix into tin & sprinkle with topping.
Bake 30-35 mins until skewer comes out clean.
Serve immediately as a pud or cool & cut into squares.
wow, this sounds really decadent, and definitely something for a real treat !
I had the first of my rhubarb yesterday, served simply stewed, with cornish icecream. I have so many plans for using rhubarb, including making copious amounts of wine ...