Soured cream and rhubarb tea cake recipe
Vibrant pink rhubarb brings delicious tart flavour that works wonderfully in this beautiful, sweet tea cake. Follow this easy baking recipe to make the most of this fantastic seasonal fruit.
See method- Serves 6
- 15 mins to prepare and 45 mins to cook, plus cooling
- 477 calories / serving
Ingredients
- 100g butter, plus extra for greasing
- 200g (7oz) soft brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 150g (5oz) soured cream
- 180g (6 1/4oz) plain flour
- 1/2 tsp bicarbonate of soda
- ½ tsp baking powder
- 250g (8oz) rhubarb, trimmed and chopped into 1.5cm (3/4in) pieces
For the icing
- 50g (2oz) icing sugar
- 1 tsp lemon juice
- 1-2 drops pink food colouring
Each serving contains
- Energy
- 2005kJ 477.0kcal
- Fat
- 23g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 44g
of the Reference intake
Carbohydrate 67.6gProtein 6.5gFibre 2.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm (9in) loaf tin. In a bowl, beat cream together the butter and sugar with an electric whisk for 2 minutes, or until light and fluffy. Add the vanilla and eggs and beat for 2 minutes more.
- Add the soured cream and beat again. Tip in the flour, bicarbonate of soda, baking powder and a pinch of salt; mix well.
- Pour the batter into the tin and top with the rhubarb. Bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin.
- For the icing, mix the sugar with the lemon juice. Stir in 2-3 drops food colouring until the icing turns a pale pink. Turn out the cake onto a serving board and drizzle over the icing. Leave to set before serving in slices.
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