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. 

Ingredients:

  • 100g / 4oz butter 

  • 100g / 4oz golden caster sugar
  • 250g / 9oz light muscovado sugar
  • 100g / 4oz mixed nuts

Β 

  • 300g 10oz / rhubarb, cut into 1cm pieces
  • 280ml soured cream
  • 1 large egg
  • 8 cardamom pods

Β 

  • 225g / 8oz plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

Method:

  1. 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. 
  2. 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.
  3. Bash the cardamom pods in a pestle and mortar and remove the seeds. Crush the seeds to a fine powder. 
  4. 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. 
  5. Add the soured cream and mix until smooth. Lastly, add the rhubarb. 
  6. Pour the mixture into the prepared tin and sprinkle over the crumble nut topping. 
  7. Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean. 
  8. Keeps for 4-5 days in an airtight tin. 

Enjoy! Oh, and let me know if you make it! 

Mary x