Rhubarb Squares

ingredients for 14 generous portions
100g butter
100g golden caster sugar
250g dark muscovado sugar
100g chopped mixed nuts, eg pecans, hazelnuts and brazil nuts
1 large egg
225g plain flour
1 teaspoon ground cinnamon
300g rhubarb, chopped into ~1cm pieces
280ml sour cream
half a teaspoon of salt
1 teaspoon bicarbonate of soda

  1. Preheat the oven to 180C/fan 160C.
  2. Line a baking tin (~33 x 23 x 5cm) with greaseproof paper.
  3. In one bowl, melt 15g of the butter and mix with the caster sugar, nuts and cinnamon.
  4. In another bowl, cream together the remaining butter and the muscovado sugar.
  5. Beat in the egg until the mixture is smooth and creamy.
  6. Add the flour, bicarbonate of soda, salt, and soured cream, mixing well before stirring in the rhubarb.
  7. Pour the mixture into the lined baking tin.
  8. Sprinkle the nut mixture over the top.
  9. Bake for 30-35 minutes; a skewer should come out clean.

Top tips:

  • keeps in an airtight container for up to 5 days.

One thought on “Rhubarb Squares

  1. Pingback: In Season: rhubarb | Apple Jelly Jam

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