Rhubarb, pistachio and soured cream cake

Name: Rhubarb, pistachio and soured cream cake
Total time: 1 h
Yield: Serves 8
Ingredients: 150g butter plus extra for the tin; 125g soured cream plus extra to serve; 3 medium eggs; 200g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 200g golden caster sugar; 2 tsp vanilla extract; 75g pistachios chopped; 100g rhubarb thinly sliced

Published: February 18, 2015 at 4:42 PM

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Serves 8

Easy

Total time: 1 hr

+ cooling

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If you find yourself stuck for ideas to use rhubarb, this delicious cake with pistachios and soured cream is just the thing. Rhubarb is in season from February until May

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Try this Rhubarb, pistachio and soured cream cake then check out our rhubarb and custard cake, madeira cake, marble cake, carrot cake loaf and more sweet recipes. Also discover more of our chocolate biscuit cake and white chocolate and raspberry cake. Discover all of our recipes with sour cream.

Ingredients

Nutrition

150g butter

plus extra for the tin
125g soured cream

plus extra to serve
3 medium eggs
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200g golden caster sugar
2 tsp vanilla extract
75g pistachios

chopped
100g rhubarb

thinly sliced

Nutrition: per serving

kcal449
fat25.2g
saturates12.9g
carbs46.2g
fibre2.2g
protein7.5g
salt0.9g

Method

step 1

Heat oven to 180C/ fan 160C/gas 4 and butter and line a 20cm x 10cm x 7cm loaf tin with a long strip of baking paper.
step 2

Beat together butter, soured cream, eggs, flour, baking powder, bicarb, sugar and vanilla extract until smooth. Stir in most of the pistachios with all the rhubarb, then scrape into the prepared tin. Scatter over the remaining pistachios and bake for 50-55 minutes until a skewer poked into the centre comes out clean (if it browns too quickly, cover with a sheet of foil). Cool for 20 minutes in the tin, then turn out onto a wire rack.
step 3

Slice thickly and spread with a little more soured cream, if you like.

Check out more of our best rhubarb recipes here...

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