Servings

20

Cook

50 min

That’s the last of my rhubarb now so this is the last rhubarb bake you will see from me this year. The nuts, cinnamon and dark muscovado work brilliantly together with the sharpness of the rhubarb, just perfect for afternoon tea. Of course I could be tempted to have a piece or two for breakfast with my morning coffee.

Nutty Rhubarb Squares

INGREDIENTS

100g butter, softened

100g golden caster sugar

100g mixed nuts, chopped (I used almonds, hazelnuts and pecans)

1 tsp ground cinnamon

250g dark muscovado sugar

1 large egg

225g plain flour

1 tsp bicarbonate of soda

300ml-soured cream

300g rhubarb, washed and cut into 1cm pieces

METHOD

Preheat the oven to 180C/160C fan. Line a 30 x 20cm baking tin with baking parchment.

In a bowl, combine the caster sugar, cinnamon, mixed nuts and 15g of the butter, melted.

In the bowl of your stand mixer, beat together the rest of the butter, muscovado sugar and egg until smooth and creamy. Sift together the flour, bicarbonate of soda and salt and stir into the mixture. Add the soured cream and stir until combined, then add the rhubarb.

Pour the mixture into the prepared tin and evenly sprinkle over the nut mixture.

Bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.

Leave to cool before cutting it into squares.

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