Topping:-
15gr butter
100gr Cassonade graeffe
100gr mixed nuts chopped roughly
1tsp cinnamon
Cake:-
100g butter at room temperature
250gr cassonade graeffe
1 large egg
225gr plain flour
1 sachet baking powder
2 x142ml cartons soured cream
300gr rhubarb chopped into 1cm pieces
Oven 180C/gas 4/fan 160C
Line 33x23x5cm tin or grease similar sized dish if you want to serve as a pudding
Melt the 15gr butter & mix with castor sugar, nuts & cinnamon. Set aside.
Cream the 100g of butter with the sugar till light and fluffy. Add the egg and a spoonful of the flour and whisk that all together. Add flour, bicarb & soured cream. Stir in rhubarb.
Pour mix into tin & sprinkle with the topping mixture.
Bake 30-35 mins until skewer comes out clean.
Serve immediately as a dessert or cool & cut into squares.
Please note the other recipes will be sent to you via email attachment!
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