Sour cream rhubarb squares

• butter↗100g g

  room temperature

• golden caster sugar↗100g g
• mixed nuts100g g

  such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)

• ground cinnamon↗1tsp tsp
• dark muscovado sugar↗250g g
• large egg↗1
• plain flour↗225g g
• bicarbonate of soda↗1tsp tsp
• soured cream↗300ml ml
• rhubarb↗300g g

  cut into 1cm pieces

Step-by-step instructions

1. 1

   Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.

2. 2

   Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.

3. 3

   Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.

4. 4

   Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.