Rhubarb, soured cream and cardamom pudding cake with crumble nut topping
This gently spiced, moist and warming pudding cake feels just right for this time of year, and it is a perfect way of celebrating one of this season's most beautiful ingredients - Yorkshire forced rhubarb. Its discovery has been a revelation for me this year- there's something about its delicate pink shimmery colour and subtle tartness that has me totally hooked!
This is a simple recipe (I am by no means an expert cake maker!) and is equally good warmed for pudding with cream or custard as it is with a mid-afternoon cup of tea. If you're not a fan of cardamom you could just as happily swap it for ground ginger or cinnamon.
100g / 4oz butter
- 100g / 4oz golden caster sugar
- 250g / 9oz light muscovado sugar
- 100g / 4oz mixed nuts
- 300g 10oz / rhubarb, cut into 1cm pieces
- 280ml soured cream
- 1 large egg
- 8 cardamom pods
- 225g / 8oz plain flour
- 1 tsp bicarbonate of soda
- pinch of salt
- Preheat the oven to 180 / Gas mark 4. Line the base of a 20cm / 8in round cake tin and grease the sides. You could also make this cake in a 33cm x 23cm / 13in x 9in baking tin.
- Make the crumble nut topping: lightly toast the nuts in the oven for a few minutes and then chop roughly. Put into a bowl with the golden caster sugar. Melt 15g /0.5oz of the butter and then stir into the chopped nuts and caster sugar. Set aside.
- Bash the cardamom pods in a pestle and mortar and remove the seeds. Crush the seeds to a fine powder.
- Beat the remaining butter and the muscovado sugar in a large bowl. Add the egg and continue to beat until smooth and light. Sift in the flour, bicarbonate of soda, salt and ground cardamom.
- Add the soured cream and mix until smooth. Lastly, add the rhubarb.
- Pour the mixture into the prepared tin and sprinkle over the crumble nut topping.
- Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean.
- Keeps for 4-5 days in an airtight tin.
Enjoy! Oh, and let me know if you make it!