Sour cream rhubarb squares

400 kcal or less afternoon tea beginners coffee morning dark muscovado sugar dessert indulgent mains mixed nut mixed nuts over an hour rhubarb slice soured cream squares

N/A

Makes 15 squares

Source

Ingredients

100g butter , room temperature

100g golden caster sugar

100g mixed nuts , such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)

1tsp ground cinnamon

250g dark muscovado sugar

1 large egg

225g plain flour

1tsp bicarbonate of soda

300ml

300g rhubarb , cut into 1cm pieces

Method

Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.

Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.

Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.

Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.