Wow! We had some lovely weekends in the garden in May. That is definitely something to celebrate.
This has been my favourite cake this month. It uses lovely rhubarb that is growing its socks off in my garden.
It works equally well for afternoon tea and for a pudding with a dollop of cream.
100g butter, softened
100g caster sugar
100g mixed nuts, chopped
250g dark brown sugar
1 large egg
225g plain flour
1tsp bicarb of soda
2 cartons of sour cream (142ml each, or 1 x 300ml)
300g rhubarb, cut into 1cm pieces
Oven is pre-heated to 180˚C (160˚C fan). Line a 9 x 13" baking tin with baking parchment.
Melt 15g of butter and stir into the caster sugar, nuts and cinnamon in a bowl and leave until later.
Beat the rest of the butter with the brown sugar and egg (electric hand whisk is good for this). When it's nice and smooth stir in the flour, soda and salt and the soured cream. Finally stir in the rhubarb pieces.
Pour this mixture into the prepared tin and sprinkle with the sugary nut topping. Bake for 30-35 mins. It is quite a soft cake, but you can tell it's cooked if it looks nicely brown and crisp on top.
You can serve it straight away if it's for a pudding, or else leave to cool in the tin and cut into chunky squares to eat any time of day. Enjoy x