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Soured cream and rhubarb tea cake recipe

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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
Vegetarian

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

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
2005kj
477kcal 24%
Fat
23g 32%
Saturates
13g 64%
Sugars
44g 49%
Salt
0.5g 8%

of the reference intake
Carbohydrate 67.6g Protein 6.5g Fibre 2g

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.

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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.

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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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